Burgonyakereg (potato crust)

Burgonyakereg (potato crust)
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Burgonyakereg (potato crust) ingredients

  • 1 lb Potatoes
  • 2 ea Eggs
  • 2 T butter, unsalted
  • 1 T Parsley, flat, minced
  • Salt to taste
  • Pepper, black, to taste

Cooking Burgonyakereg (potato crust)

1. Boil potatoes in their skins.
2. Peeli potatoes and force the pulp through a sieve.
3. Let it cool.
4. Mixi into the seived pulp the eggs, butter, parsley, and salt and pepper to taste.
5. Butteri small tartlet shell or barquettes, or any little molds, and fill them with the potato mixture.
6. Bakei them in a 375f oven for 10 minutes.
7. Turn out of the molds to serve.
8. These make an excellent garnish for a roast.

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