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Bouchees Pauillacaise (Potato Balls with Meat Filling)

Bouchees Pauillacaise (Potato Balls with Meat Filling) is a beef chicken french recipe made with Potatoes, Unsalted Butter, Lg Eggs Separated, Unsalted Butter Or Veg Oil, and Shallot. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 lb
• 2 tbsp
• 1/2 cup
• 4
• 1 cup
• 1 tbsp
• 2
• 1
• 1 tbsp
• 3/4 cup
• 1 cup
• to taste

Method (preview)

1. 1

   Melt butter or oil in a saucepapn.

2. 2

   Add the shallots and onion and saute over a low fire.

3. 3

   Add the flour and let brown.

4. 4

   Moisten with the beef stock.

5. 5

   Season with salt and pepper and let reduce over moderate heat.

6. 6

   Stir in the diced meat. Set the mixture aside.

7. 7

   Rub the potatoes through a ricer or food mill into a pan. Add the butter and milk. Season with salt, pepper, and nutmeg.

8. 8

   Beat the pureed potatoes well over low heat, 3-5 minutes until they are very dry and thick.

9. 9

   Add 2 beaten eggs.

10. 10

    Beat again.

11. 11

    Your puree should be very thick.

12. 12

    Remove from the fire and cool.

13. 13

    Make balls the size of an egg with the potato puree. Flatten them lightly and make an indentation in the middle of each.

14. 14

    Heat oil to 365 F. Dip the balls of potato puree in beaten egg and then in breadcrumbs.

15. 15

    Fry in the hot oil, in batches, until golden, about 2 minutes. drain on towels and put aside.

16. 16

    Pile the diced meat filling in the middle of each bouchee like a dome and place in an ovenproof disih.

17. 17

    Heat in the oven for 15 minutes.

18. 18

    Serve hot.

19. 19

    NOTES: A translation and adaptation of Marthe Daudet's 1919 classics "Les

20. 20

    Bons Plats de France," by Shirley King.