Bouchees pauillacaise (potato balls with meat filling)
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Bouchees pauillacaise (potato balls with meat filling)
  Potato    Meat    Beef    Chicken    French    Fillings  
Last updated 6/12/2012 1:09:50 AM. Recipe ID 36892. Report a problem with this recipe.
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      Title: Bouchees pauillacaise (potato balls with meat filling)
 Categories: Beef, Chicken, French
      Yield: 8 Servings
 
      2 l  Potatoes; peeled, cut 1"
           -cubes
      2 tb Unsalted butter
    1/2 c  Milk
           Salt and pepper
           Nutmeg; freshly ground
      4 lg Eggs, separated; beaten
      1 c  Fresh breadcrumbs
           Vegetable oil for deep
           -frying
           MEAT FILLING:
      1 tb Unsalted butter or veg oil
      2    Shallot; minced
      1    Onion; finely chopped
      1 tb All-purpose flour
    3/4 c  Beef stock
           Salt and pepper
      1 c  Beef or chicken leftovers;
           -diced
 
  Steam potatoes until soft.  Preheat oven to 300 F.
  
  Meat filling: Melt butter or oil in a saucepapn. Add the shallots and
  onion and saute over a low fire. Add the flour and let brown. Moisten
  with the beef stock. Season with salt and pepper and let reduce over
  moderate heat. Stir in the diced meat.  Set the mixture aside.
  
  Rub the potatoes through a ricer or food mill into a pan.  Add the
  butter and milk.  Season with salt, pepper, and nutmeg.
  
  Beat the pureed potatoes well over low heat, 3-5 minutes until they
  are very dry and thick.  Add 2 beaten eggs.  Beat again.  Your puree
  should be very thick.  Remove from the fire and cool.
  
  Make balls the size of an egg with the potato puree.  Flatten them
  lightly and make an indentation in the middle of each.
  
  Heat oil to 365 F.  Dip the balls of potato puree in beaten egg and
  then in breadcrumbs.  Fry in the hot oil, in batches, until golden,
  about 2 minutes.  drain on towels and put aside.
  
  Pile the diced meat filling in the middle of each bouchee like a dome
  and place in an ovenproof disih.  Heat in the oven for 15 minutes.
  Serve hot.
  
  Leftover roasted or braised beef, chicken, veal or lamb may be used.
  
  Shared by Sherilyn Schamber 




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Recipe ID 36892 (Apr 03, 2005)

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