Recipe#8445
Title: Bouchees Pauillacaise (Potato Balls with Meat Filling)
Shared by Sherilyn Schamber- - - - - - - - - - - - - - - - - -
NOTES : A translation and adaptation of Marthe Daudet's 1919 classics "Les
Bons Plats de France," by Shirley King.
Bouchees Pauillacaise (Potato Balls with Meat Filling)
2 lb potatoes -- peeled, cut 1" cubes2 tbsp 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 Tbsp unsalted butter or veg oil
2 shallot -- minced
1 onion -- finely chopped
1 tbsp 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.