CookEat Recipe
Duchess Potatoes
Six heart-shaped egg-bound potato cakes with crisscrossed golden tops.
Method
Steps
Step 1
Prepare the No. 91 puree only: boil eight peeled potatoes with the stated water and first salt measure for the printed 35 minutes; drain and mash. Mix in the second salt measure, pepper, nutmeg, two raw eggs and 14 g butter for the printed five minutes. This puree is one component output, not a second set of purchased potatoes.
Step 2
Divide the puree into six equal portions. On a clean work surface with a little flour, roll each portion, shape a distinct heart and score its top in a crisscross pattern.
Step 3
Grease a small pastry pan with the source teaspoon of butter, arrange the six hearts and lightly butter their surfaces with additional unquantified butter. Bake in a preheated hot oven for the printed ten-minute colour guide, continuing until golden and a thermometer shows at least 74°C at each centre. Serve hot.
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