Yeilds 1 lb.
Preparation Time :0:30
The mix can be chilled and rolled into a broomstick shape (or balls, or pears, or whatever shape you like) on a floured board, and cut into 2 inch lengths, then dipped into beaten egg and then bread crumbs (3 slices of very stale bread coarsely chopped) or cornflakes or slivered almonds and deep fried at 350 F till golden brown. Makes 12 pcs. (One of my favorite foods.)
nb. If you add 6 oz of pate'a choux (see recipe under baking) per pound of pommes duchesse and mix well, you can bag this out into deep fat for pommes lorette (potato puffs.) I love these. As you squeeze the pastry bag with one hand, use a knife dipped in the fryer to cut two inch lengths off as they exit the bag. Don't splash yourself with the hot fat (350F).
nb2. What you want to remember for pommes duchesse is that the proportions are 1 lb cooked riced potatoes, 1 egg yolk, 1/2 oz butter.
You can make this with instant potatoes by preparing the instant first. Done properly, you will be suprised at how good it can be! Follow the package directions carefully, omitting any butter or seasoning. Use water, not milk.
Notes: ATECO No. 1465 set has a bag and 2 tubes that are just right for this recipe. I'll do a column on using the pastry bag one day.
©1996, Steve K. Holzinger. All rights reserved.
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