Recipe - Berni Potato

8 Potatoes; peeled
Salt & pepper
Freshly grated Parmesan
cheese
4 Eggs; separated
Flour
10 ounce Almonds; chopped
Oil for deep frying

Preheat oven to 325 F. Boil potatoes until done then remove & whip until
very smooth. Add salt & pepper to taste. Add cheese to taste, and adjust
seasonings accordingly. Add unbeaten egg whites to potatoes and allow to
cool. When cool, scoop potatoes w/ a 4oz. ice cream scoop. Roll scooped
potatoes w/ your hands until elongated in shape. Set aside while you beat
egg yolks. Dip potato `rolls' lightly in flour, then in beaten yolks, then
in chopped almonds. Deepfry and finish by baking in preheated oven 510
min. Egg whites are used in the potatoes as a bonding agent.

LE MONT

GRANDVIEW AVE.;PITTSBURGH

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.