Bouchees Parmentier au Fromage

A French recipe, Bouchees Parmentier au Fromage (boo-shay pahr-mont-yay oh froh-mahj) are small mouthfuls of cheese and mashed potato. They are ideal to serve at a cocktail party. They will keep for about a zoeek if they are wrapped in waxed paper and stored in an airtight tin.

2 large potatoes, washed, peeled and sliced

6 oz. flour

4 oz. butter, softened

2 small eggs

6 oz. Emmenthal cheese, grated

½ teaspoon white pepper teaspoon grated nutmeg

½ teaspoon caraway seeds

2 teaspoon salt

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C). Line two baking sheets with waxed paper or vegetable parchment.

In a medium-sized saucepan, cover the potatoes with water and bring to the boil over moderate heat. Continue boiling for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork. Remove the pan from the heat, drain and return them to the empty saucepan.

Mash the potatoes well with a potato masher or fork. Beat in the flour. Add the butter, little by little. When all the butter has been absorbed, beat in the eggs, cheese, pepper, nutmeg, caraway seeds and salt. Taste and add more seasoning if necessary.

Using a forcing bag, fitted with a fluted pastry nozzle about

½ inch in diameter, pipe the mixture into

2-inch lengths on to the baking sheets.

Place the baking sheets in the oven and bake for about 15 minutes, or until the sticks are lightly brown.

Remove the baking sheets from the oven and leave the sticks to cool for 5 minutes. Transfer the sticks, with a spatula, from the baking sheets to a wire rack. Cool to room temperature before serving.

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