Recipe - Bouchees Pauillacaise (Potato Balls With Meat Filling)

4 One half cup Milk
Salt
Fresh ground black pepper
4 tablespoon Butter,, in all
2 cup Quick white grits
1 cup Grated white Cheddar cheese
2 tablespoon Olive oil
1 cup Chopped spinach
Salt and white pepper
1 tablespoon Minced garlic
1 cup Roasted corn
1 cup Veal reduction
2 pound Boudan, about 8 links ( 4
ounces each)
2 tablespoon Chopped green onions
1 tablespoon Brunoise red peppers
1 tablespoon Brunoise yellow peppers

In a sauce pot, bring the milk, seasoned with salt and black pepper, up to
a boil. Add 2 tablespoons of the butter. Whisk in the grits and cook for
about 45 minutes. Whisk in the grated cheese and reseason if needed.
Remove from the heat and keep warm. In a saut_ pan, heat the olive oil.
When the oil is hot, saut_ the spinach for about 1 minute. Season with salt
and pepper. Add the garlic and corn. Stir in the veal reduction and bring
up to a boil. Remove from the heat and whisk in the remaining butter.
Reseason if needed. Mound the greens in the center of the plate. Lay the
boudan on top of the grits. Spoon the sauce over the boudan. Garnish with
green onions and brunoise peppers.

Yield: 4 servings
Posted to MCRecipe Digest V1 #328

Recipe by: ESSENCE OF EMERIL SHOW #EE2432

From: Meg Antczak meginny@frontiernet.net

Date: Wed, 4 Dec 1996 08:11:42 0500