Pommes Loretta

SNo.	Ingredients	Quantity
1	Potatoes	500 gm
2	Salt, Pepper, Nutmeg	a pinch each
3	Butter	30 gm
4	Egg yolks	2 No.
5	Breadcrumbs
6	Fat	to deep fry
7	Egg	1 No.
8	Grated cheese	30 gm
Choux Paste
1	Butter	60 gm
2	Water	150 ml
3	Salt	to taste
4	Refined Flour	115 gm
5	Egg	3No.

 Method

1.     Wash peel and rewash potatoes.

2.     Cover with salted cold water.

3.     Bring to boil.

4.     Drain off water,  over and return to low heat to dry out.

5.     Pass through a potato masher.

6.     Seasoning with salt, pepper nutmeg and adding 2 egg yolks.

7.     Prepare choux pastry. Put water, salt and butter in a pan and bring to boil.

8.     When liquor boils and rises remove saucepan from fire and flour. Mix.

9.     Return to a moderate fire and cook till paste ceases to stick to the spoon and butter begins to ooze out.

10.                        Remove from fire. Add eggs one a time taking care to mix each     egg thoroughly before adding the next.

11.                        Add potatoes mixture to chaux pastry.

12.                        Shape like crescents. Coat with egg and breadcrumbs and deep fry.

13.                        Drain on absorbent paper and serve hot.