-
Preheat the oven to 210C/ Fan
200/ Gas 7
-
Peel the potatoes. Remove any
skin from the veal or chicken and cut into dice. Wash, dry
and chop the parsley. Separate whites and yolks of the
eggs.
-
Boil the potatoes. While they
are cooking, make the sauce by melting 20g of butter and
adding 20g of flour. Cook 1 or 2 minutes and then slowly
add the milk. Stir until it boils and cook 1 to 2 mins.
Season with salt, pepper and nutmeg. Add the meat and keep
hot.
-
Rub the potatoes through a
sieve or potato ricer and beat in the tbsp of milk, butter
and the egg yolk. Pipe or shape into two nests on a
greased baking tray. Bake in a moderately hot oven, 15 to
20 mins or until lightly browned. Add the egg yolk (or 2)
and lemon juice to the veal/chicken mixture. Heat again
until thickened but DO NOT BOIL.
-
Put the veal mixture into the
potato nests and serve sprinkled with chopped parsley.
|
DAILY
DINNERS 
