Pommes de terre Suzette (Baked Potatoes stuffed with Salpicon)

Ingredients

• fine Hollande potatoes
• 125 grammes butter
• 4 egg yolks
• a few spoonfuls thick cream
• a small salpicon of white of chicken
• melted butter

Instructions

1. Peel fine Hollande potatoes, turning them to the shape of an egg.
2. Cut a little off one end so that they stand upright, and bake them in the oven on a tray.
3. Open them like a soft-boiled egg, reserve the lids and remove the pulp from inside.
4. Season the pulp and work into it, per kilo, 125 grammes of butter, 4 egg yolks, a few spoonfuls of thick cream and a small salpicon of white of chicken, tongue, truffles and mushrooms.
5. Fill the potato shells with this composition and replace the lids.
6. Pass them in the oven for 10 minutes.
7. Arrange them on a dish as they come from the oven and glaze them with melted butter.