Pauillacaise (Potato Balls with Meat Filling)|
Bouchees Pauillacaise (Potato Balls with Meat Filling)
2 l Potatoes; peeled, cut 1"
2 tb Unsalted butter
1/2 c Milk
Salt and pepper
Nutmeg; freshly ground
4 lg Eggs, separated; beaten
1 c Fresh breadcrumbs
Vegetable oil for deep
1 tb Unsalted butter or veg oil
2 Shallot; minced
1 Onion; finely chopped
1 tb All-purpose flour
3/4 c Beef stock
Salt and pepper
1 c Beef or chicken leftovers;
Steam potatoes until soft. Preheat oven to 300 F.
Meat filling: Melt butter or oil in a saucepapn. Add the shallots and onion
and saute over a low fire. Add the flour and let brown. Moisten with the
beef stock. Season with salt and pepper and let reduce over moderate heat.
Stir in the diced meat. Set the mixture aside.
Rub the potatoes through a ricer or food mill into a pan. Add the butter
and milk. Season with salt, pepper, and nutmeg.
Beat the pureed potatoes well over low heat, 3-5 minutes until they are
very dry and thick. Add 2 beaten eggs. Beat again. Your puree should be
very thick. Remove from the fire and cool.
Make balls the size of an egg with the potato puree. Flatten them lightly
and make an indentation in the middle of each.
Heat oil to 365 F. Dip the balls of potato puree in beaten egg and then in
breadcrumbs. Fry in the hot oil, in batches, until golden, about 2
minutes. drain on towels and put aside.
Pile the diced meat filling in the middle of each bouchee like a dome and
place in an ovenproof disih. Heat in the oven for 15 minutes. Serve hot.
Leftover roasted or braised beef, chicken, veal or lamb may be used.
Shared by Sherilyn Schamber
Recipe By : Pampille's Table
Posted to MC-Recipe Digest V1 #237
Date: Wed, 09 Oct 1996 08:45:33 -0700
From: Sherilyn Schamber
NOTES : A translation and adaptation of Marthe Daudet's 1919 classics "Les
Bons Plats de France," by Shirley King.