Burgonyakereg (Potato Crust)

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Title: Burgonyakereg (Potato Crust)
Yield: 6 Servings
Categories: Potatoes, Hungary


1 lb Potatoes
2 Eggs
2 tb Butter, unsalted
1 tb Parsley, flat; minced
Salt; to taste
Pepper, black; to taste

Boil potatoes in their skins. Peel potatoes and force the pulp through a
sieve. Let it cool.
Mix into the seived pulp the eggs, butter, parsley, and salt and pepper
to taste.
Butter small tartlet shell or barquettes, or any little molds, and fill
them with the potato mixture. Bake them in a 375F oven for 10 minutes. Turn
out of the molds to serve. These make an excellent garnish for a roast.
MM and upload by DonW1948@aol.com / CH

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip