3 3/4 lbs russet potatoes, baked and kept warm
1 Tbsp loosely packed saffron threads steeped in 1 Tbsp sherry
2 qts pate a choux
2 Tbsp salt
1 tsp white pepper
- peel potatoes and combine with saffron mixture in food mill
- rice potatoes into large bowl
- add remaining ingredients and combine thoroughly with hands
- chill 1 hour and form into balls 1 inch in diameter
- poach in gently simmering water 2 minutes and remove to ice water
- drain and warm in desired sauce
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