Duchess Potatoes

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                            FOOD FUNNY
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Hmm. Here are some head-scratchers from Rosemary Zwick:

If a parsley farmer is sued, can they garnish his wages?

Can vegetarians eat animal crackers?

What was the best thing before sliced bread?

If you ate both pasta and antipasto, would you still be hungry?

Why is there an expiration date on sour cream?

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                            TODAY'S RECIPE
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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.

Duchess Potatoes (Pommes de Terre Duchesse)

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 can 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 30 09:57:51 2011