Duchess Potatoes

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for these words of wisdom:

"There is a lot more juice in a grapefruit than meets the eye."
- Anonymous

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            TODAY'S RECIPE
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Here's another example of the huge variety of recipes contained in
"Archive #2 - The 1999 Recipes" available for only $5 at
http://www.worldwiderecipes.com/extra.htm or by sending a blank
email to mailto:Check@wwrtecipes.com

With the introduction of packaged and frozen mashed potatoes in the
USA in the past few years (please be sure to read the ingredients
before deciding which brand to buy), this dish becomes a snap. You
have probably seen these potatoes in fancy restaurants, where they are
often piped directly onto the serving plate and browned in the oven
prior to assembling the rest of the plate. Use them to dress up any
meal. As renowned international food detective Basil St. Jacques
once said, "there is no more sublime marriage of simplicity and
elegance than Duchess potatoes."

Duchess Potatoes

4 cups (1 L) mashed potatoes, heated
1/4 cup (60 ml) melted butter
2 egg yolks, beaten
1 tsp (5 ml) Dijon-style mustard
Salt and white pepper to taste

Combine all the ingredients in a bowl and stir to thoroughly combine.
Make mounds or patties on a greased baking sheet and decorate with a
fork if desired. Alternately, you may pipe the mixture, using a
pastry bag with a fluted tip, into any shapes you desire. Bake in a
preheated 400F (200C) oven until golden brown. Serves 6 to 8.
Received on Wed Mar 2 06:05:45 2005