Bouchees Pauillacaise (Potato Balls with Meat Filling)

Title:
Bouchees Pauillacaise (Potato Balls with Meat Filling)

Yield:
8 Servings

Categories:
Beef,
Chicken,
French




Ingredients:





     2 l  Potatoes; peeled, cut 1"


          -cubes


     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


          -frying


          MEAT FILLING:


     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;


          -diced






 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.