Recipe - Potato Madeleines

1 pound Russet potatoes; peeled and
dices into 1inch cubes, (3
cups)
One half cup Scalded milk
6 tablespoon (Three fourths stick) unsalted butter
1 Egg
2 Cloves garlic; peeled and
mashed
1 One half teaspoon Salt
Freshly ground pepper
1/3 cup Breadcrumbs
1 cup Sour cream
3 tablespoon Minced chives

A 12cup madeleine mold. Serves 6

In a saucepan, cover the potatoes with cold salted water. Bring to a boil,
partially cover, and cook for 15 minutes, or until tender.

Drain and mash the potatoes with a potato masher, ricer, or through a
sieve.

Combine and mix the potatoes, hot milk, 2 tablespoons of the butter, egg,
garlic, 1 teaspoon salt, and pepper.

Melt 2 tablespoons of the butter in a skillet and saute' the breadcrumbs
until lightly golden.

Butter a 12cup madeleine mold. Press about 2 teaspoons breadcrumbs in each
cup. Freeze for 15 minutes.

Preheat the oven to 400 degrees.

Pack about 3 tablespoons of the potato mixture into each madeleine cup:
melt the remaining butter and brush it over the madeleines. Place the mold
on a baking sheet and bake until puffy and lightly browned, about 25
minutes.

Nudge each madeleine out of the pan with the point of a knife. Cool on a
rack and serve with the sour cream mixed with chives and One half teaspoon salt.

NOTE: Author of the book says "This is the creation of my friend Pat Opler,
a natural cook who teaches cooking in Jackson Hole, Wyoming. Dip the
madeleines in sour cream mixed with chives for cocktails."

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Feb 26,
1998