lainie wrote:
> Thank you to whoever posted this link -
> http://www.frenchfridayswithdorie.co...cipePacket.pdf
>
> I followed the recipe to a "T", except added one bouillion cube
> instead of a half. Also boiled and concentrated the stock to one cup.
> Well worth the effort. A couple of downsides, I couldn't cut and
> paste the recipe since apparently I have to buy her book. Not
> happening. My three daughters are all nursing, and it's hard to find
> an appropriate recipe without gassy stuff. This works well. But when
> I put some aside for me to freeze, and tried to wrap an elastic band
> around the dish, it snapped and crashed to the floor. Bummer.
> Managed to taste what wasn't right on the floor though, and it was
> delicious. Now on to my next challenge..........e.

Here's the Escoffier version:

Hachis Parmentier

Bake some nicely shaped floury potatoes in the oven. As soon as cooked
cut off the top quarter of the potatoes and remove the insides with a
spoon taking care to leave the empty shells whole.

Mash the potato pulp with a for, then shallow fry it in butter, turning
over and over frequently until the mixture becomes lightly browned. Add
and equal amount of meat cut in small dice, 2 & 1/2 ounce of chopped
onion cooked in a little butter per 2 & 1/4 lb. of the total mixture, a
good pinch of chopped parsley and a few drops of vinegar. Carry on
cooking the mixture for a few more minutes as before then fill into the
empty potato shells.

Coat the surface again nd again with a little Sauce Lyonnaise which has
been rubbed through a fine sieve, allowing the mixture to abosrb as
much of the sauce as it can. Replaace the tops of the potatoes, place
on a tray and reheat in the oven for 10 minutes. As soon as they are
removed from the oven, arrange on a suitable dish on a serviette.


While i like a number of Escoffiers stuffed potatoes receipes,
particularly his pommes de terre menagere and his filets de sole Olga
where in the baked potatoe shells are filled with cooked sole, prawns
and sauce a vin blanc then toped with a bit of morney sauce heres is
Escoffiers Hachis Gran'mere.

Mix the finley diced meat with a third of its volume of light mashed
potatoes; place into a buttered earthenware dish and smooth the surface
flat. Cover with a thin layer of mashed potatoe, sprinklw well with
grated cheese miexed with dry whtie breadcrumbs and sprinkle this with
melted butter. Graatinate in a hot oven.

On removing from the oven surrond the Hachis with quraters of hot,
freshly hard boiled eggs.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3