Recipe - Potatoes Dauphine Recipe

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.

Recipe by: Miriam Podcameni Posvolsky Posted to Kitmailbox by Leon & Miriam
Posvolsky posvolsk@centroin.com.br on Jul 02, 1997