for forming potatoe pears and such this is not swimming in cream
Ingredients
- 2 lbs purred potatoes
- 1 oz butter
- 3 egg yolks
- s&p
- nutmeg
- 12 oz pate choux paste
Directions
blend eggs and seasoning then blend with choux paste
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Submitted 6/13/05.
Source: Escoffier Cook Book
Submitted By: Timothy Banning Banning
dlachez@earthlink.net
Potatoes a la Dauphine