2 medium eggs
500 g (1 lb 2 oz) potatoes, cooked and sieved
2 cups (225 g) plain flour (All purpose)
Salt and pepper to taste
1 tsp nutmeg, grated
Boiling, salted water
1 stick (8 tbsp) 4 oz (112 g) butter, browned
1 cup (2 oz) 60 g white breadcrumbs
1/2 stick (2 oz) 50 g butter, melted
3 oz (75 g) Parmesan cheese, grated
500 g (1 lb 2 oz) potatoes, cooked and sieved
2 cups (225 g) plain flour (All purpose)
Salt and pepper to taste
1 tsp nutmeg, grated
Boiling, salted water
1 stick (8 tbsp) 4 oz (112 g) butter, browned
1 cup (2 oz) 60 g white breadcrumbs
1/2 stick (2 oz) 50 g butter, melted
3 oz (75 g) Parmesan cheese, grated
method
1. To make the potato quenelles, beat the eggs thoroughly and stir into the sieved potatoes.
2. Add the flour to make a firm paste. Season with salt, pepper and nutmeg.
3. Shape into small logs about 2.5cm (l in) in length and drop, one-by-one, into the boiling salted water.
4. Poach for 10 minutes.
5. Drain and set aside.
6. Brown the butter but do not burn, add the breadcrumbs and cook lightly.
7. Butter a suitable serving dish and sprinkle with half the Parmesan cheese.
8. Place the quenelles in the dish and pour over the butter and breadcrumbs mixture.
9. Sprinkle the remainder of the Parmesan over the potatoes and pour the melted butter over.
10. Place in the oven Gas mark 7, 425°F (220°C), until nicely browned.
2. Add the flour to make a firm paste. Season with salt, pepper and nutmeg.
3. Shape into small logs about 2.5cm (l in) in length and drop, one-by-one, into the boiling salted water.
4. Poach for 10 minutes.
5. Drain and set aside.
6. Brown the butter but do not burn, add the breadcrumbs and cook lightly.
7. Butter a suitable serving dish and sprinkle with half the Parmesan cheese.
8. Place the quenelles in the dish and pour over the butter and breadcrumbs mixture.
9. Sprinkle the remainder of the Parmesan over the potatoes and pour the melted butter over.
10. Place in the oven Gas mark 7, 425°F (220°C), until nicely browned.
serving amount
serves 6
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