Burgonyakereg (Potato Crust)

Title:
Burgonyakereg (Potato Crust)

Yield:
6 Servings

Categories:
Potatoes,
Hungary




Ingredients:





     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