Burgonyakereg (potato crust)
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Burgonyakereg (potato crust)
  Potato    Crust  
Last updated 6/12/2012 1:11:23 AM. Recipe ID 38871. Report a problem with this recipe.
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      Title: Burgonyakereg (potato crust)
 Categories: Potatoes, Hungary, Upload, Archived
      Yield: 6 Servings
 
      1 lb Potatoes
      2    Eggs
      2 tb Butter, unsalted
      1 tb Parsley, flat; minced
           Salt; to taste
           Pepper, black; to taste
 
    Boil potatoes in their skins. Peel potatoes and force the pulp
  through a sieve. Let it cool.
    Mix into the seived pulp the eggs, butter, parsley, and salt and
  pepper to taste.
    Butter small tartlet shell or barquettes, or any little molds, and
  fill them with the potato mixture. Bake them in a 375F oven for 10
  minutes. Turn out of the molds to serve. These make an excellent
  garnish for a roast.
    MM and upload by DonW1948@aol.com / CH
  
  File




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Recipe ID 38871 (Apr 03, 2005)

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