An attractive way to serve potatoes, Bor-dure d’Pomme de Terre (bohr-dure d’pohm d’ tair) may be used to surround slices of cooked fish covered with Mornay Sauce, a selection of shellfish, meat hashes or vegetables cooked in butter. lj pints water
1 ½ teaspoons salt
1 lb. potatoes, peeled and quartered
1 ½ oz. butter
4 grindings black pepper
1 teaspoon grated nutmeg egg yolks, lightly beaten
2 tablespoons grated Parmesan cheese
Bring the water to the boil in a medium-sized saucepan over moderate heat. Add
1 teaspoon of salt and the potatoes to the water. Boil the potatoes for
40 minutes, or until they are tender when pierced with a skewer. The time taken depends on the kind of potatoes you are using.
Remove the pan from the heat. Pour away the water and drain the potatoes well.
With a wooden spoon, rub the potatoes through a sieve set over the saucepan. Stir the pureed potatoes in the saucepan for 1 minute over low heat to dry them thoroughly. Add the butter, the remaining salt, the pepper and the nutmeg to the potatoes. Mix well with a wooden spoon.
When the butter has melted, remove the pan from the heat and mix in the beaten egg yolks. Set aside a little of the egg yolk for later use.
Put the potato mixture in a forcing bag and while the potatoes are still hot, pipe around the edge of a flameproof serving dish to make a border.
Brush the top of the potato border with the reserved beaten egg and sprinkle it with the grated Parmesan cheese. Brown the potato lightly in a hot oven or under the grill . Fill the centre with cooked fish, meat or vegetable and serve immediately.