Recipe - Botvinia Cold Green Vegetable Soup W Fish

2 l Potatoes; peeled, cut 1"
cubes
2 tablespoon Unsalted butter
One half cup Milk
Salt and pepper
Nutmeg; freshly ground
4 lg Eggs, separated; beaten
1 cup Fresh breadcrumbs
Vegetable oil for deep
frying
MEAT FILLING:
1 tablespoon Unsalted butter or veg oil
2 Shallot; minced
1 Onion; finely chopped
1 tablespoon Allpurpose flour
Three fourths cup Beef stock
Salt and pepper
1 cup Beef or chicken leftovers;
minced

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 minced 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, 35 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 minced 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

Posted to MCRecipe Digest V1 #237

Date: Wed, 09 Oct 1996 08:45:33 0700

From: Sherilyn Schamber sherschm@concentric.net

NOTES : A translation and adaptation of Marthe Daudet's 1919 classics "Les
Bons Plats de France," by Shirley King.