Bouchees Pauillacaise (Potato Balls With Meat Recipe

Ingredients

1 no ingredients


Directions

2 lb 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

From: Sherilyn Schamber ~0700


Servings: 8 servings

 

 

Bouchees Pauillacaise (Potato Balls With Meat Recipe brought to you by Recipe Ideas


Categories: Meat; Vegetable


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Recipes as a concept can be found back into antiquity, in fact as far as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.

Continuing our culinary historical journey, there are a couple of books which were published in the 1300s - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the spicy food that appears on menues today, but rather descriptions of the types of food enjoyed by the rich and powerful.

When we get to the twentieth century, recipe publications were starting to become popular mostly as a result of more people being able to read, more free time and having more money.

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We hope you enjoy this Bouchees Pauillacaise (Potato Balls With Meat recipe.

 


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