Recipe - Duchesse Potatoes

1 lg Potato
2 teaspoon Milk
1 Egg yolk
1 ds Tabasco sauce
Salt and white pepper; to
taste
1 teaspoon Minced fresh parsley

Could it be "coquilles"? Just in case, this came from the Akron Beacon
Jornal, Sunday, May 30, 1993 and the recipe is courtesy of the RiverFront
Restaurant at Sheraton Suites.

Peel and quarter potato. Cook, drain water, and mash. Add beaten egg yolk,
seasonings and parsley. Cool.

Using a pastry bag, pipe potato through a No. 8 tip around edge of two
small ovenproof dishes.

Posted to EATL Digest by Meghan E GrayLeckrone
megleckrone@MAILEXCITE.COM on Jan 7, 1998