2 lb (900 g) Duchess potato mixture
3 tbsp (25 g) plain flour
1 medium egg, beaten with 1/2 cup (6 tbsp) 75 ml milk
2 cups (4 oz) 120g breadcrumbs
Watercress (salad cress) to garnish
3 tbsp (25 g) plain flour
1 medium egg, beaten with 1/2 cup (6 tbsp) 75 ml milk
2 cups (4 oz) 120g breadcrumbs
Watercress (salad cress) to garnish
method
1. Divide the Duchess potato mixture into 25 LOG(l oz) pieces and roll into a cork shape.
2. Roll in the flour, then the egg and milk and finally in the breadcrumbs.
3. Place in a chip basket and deep fry in hot fat until golden brown.
4. Drain and garnish with the watercress.
Duchess Potatoes (Pommes de terre Duchesse) France
900 g (1 lb) potatoes, peeled
100g (2 oz) butter
Salt and pepper to taste
2 medium egg and 4 medium egg yolks, beaten
1 tsp nutmeg, grated
1. Boil the potatoes in salted water until cooked.
2. Drain, dry on a clean tea cloth and rub through a sieve.
3. Add the butter, salt, pepper, beaten egg and yolks and nutmeg.
4. Mix thoroughly with a wooden spoon.
5. When required, brush with beaten egg and brown lightly in the oven Gas mark 4, 350°F (180°C).
2. Roll in the flour, then the egg and milk and finally in the breadcrumbs.
3. Place in a chip basket and deep fry in hot fat until golden brown.
4. Drain and garnish with the watercress.
Duchess Potatoes (Pommes de terre Duchesse) France
900 g (1 lb) potatoes, peeled
100g (2 oz) butter
Salt and pepper to taste
2 medium egg and 4 medium egg yolks, beaten
1 tsp nutmeg, grated
1. Boil the potatoes in salted water until cooked.
2. Drain, dry on a clean tea cloth and rub through a sieve.
3. Add the butter, salt, pepper, beaten egg and yolks and nutmeg.
4. Mix thoroughly with a wooden spoon.
5. When required, brush with beaten egg and brown lightly in the oven Gas mark 4, 350°F (180°C).
serving amount
serves 6
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