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  Burgonyakereg (potato crust)
 
Yield: 6 Servings
 
1 lb Potatoes      2 ea Eggs
2 tb Butter unsalted      1 tb Parsley
 flat; minced Salt; to taste Pepper black; to taste Boil potatoes in their skins. Peel potatoes and force the pulp through a sieve. Let it cool. Mix into the seived pulp the eggs butter parsley and salt and pepper to taste. Butter small tartlet shell or barquettes or any little molds and fill them with the potato mixture. Bake them in a 375F oven for 10 minutes. Turn out of the molds to serve. These make an excellent garnish for a roast. MM and upload by DonW1948@aol.com / CH

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