1 lb Potatoes
2 tb Butter
Salt, pepper
Grating of nutmeg
1 Whole egg and
2 Yolks
CHOU PASTE:
Milk
Butter
Flour
Eggs
Flour
Oil
Salt
This is a stepped-down version of what we did in the restaurants.
Peel, boil, drain well, and mash a generous pound of potatoes
(start with maybe 20-22 ounces before peeling). Add 1/2 stick of
butter, salt, pepper and a grating of nutmeg. Whip in one whole
egg and two yolks and let cool. This should be about 1 1/2 pounds.
Meanwhile make a chou paste with milk, butter, flour and eggs.
To the potato mixture, add about 1/3 of its weight in chou, mix
well and let cool. This should come to about 2 pounds total.
Shape the mixture into (a lot of) little balls (perhaps an ounce
or an ounce and a half each), roll in flour and deep fry at 360 F.
Drain well, sprinkle with salt. Serve in a pile or as a garnish
for other foods.
