Recipe - Potatoes Dauphine

CHOUX PASTE
1 cup Water
1 cup Flour
2 tablespoon Butter
Salt
3 Eggs

POTATOES
1 One half pound Potatoes; mashed
Salt; pepper, nutmeg
Oil; for frying

Make choux paste: Bring water, salt and butter to boil in a saucepan. Add
flour, stirring vigorously until dough leaves the sides of the pan. Add the
eggs, one at a time, stirring to incorporate each egg.(May be done in food
processor) Blend potatoes, seasonings and paste. Deep fry in small batches
until puffed and golden. NOTES : These potatoes are delicious with any kind
of meat. May be frozen and reheated in the oven before serving

Recipe by: Miriam Podcameni Posvolsky

Posted to EATL Digest by Leon & Miriam Posvolsky miriamp@POBOX.COM on
Dec 20, 1997