*  Exported from  MasterCook  *
           Bouchees Pauillacaise (Potato Balls with Meat Filling)
 Recipe By     : Pampille’s Table
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beef                             Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lb            potatoes -- peeled, cut 1 cubes
    2      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.
 Shared by Sherilyn Schamber
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 NOTES : A translation and adaptation of Marthe Daudet’s 1919 classics “Les 
        Bons Plats de France,”  by Shirley King.