DUCHESSE potatoes are used as a garnish for meat, chicken, or fish. The prepared potato pureë is put in a pastry bag while it is still hot and piped around the edge of the platter through tips of various sizes and shapes. If the potato mikture is not to be used immediately, use only the yolks of the eggs in the recipe and not the whites.

To garnish a platter that is to serve four:




1 pound potatoes
3 tablespoons butter
2 eggs
Salt and pepper
Nutmeg, optional

PEEL AND quarter the potatoes, and boil them in salted water until tender; they must be entirely covered with water. Drain the potatoes well and force them through a strainer or ricer. Dry the purée by putting it back over moderate heat for a few minutes, stirring with a wooden spoon. Add the butter, salt and pepper, and nutmeg.

Remove from the fire and add the eggs, mixing carefully and thoroughly. If the mixture is not to be used immediately, put it in a buttered bowl, cover it with a buttered paper, poke a srnall hole in the paper, and let cool. (As a rule, this cooled purée is then later shaped by hand to make the desired garnish. )





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La Cuisine Chantraine