Potato Quenelles

Ingredients

• pomme Duchesse mixture
• 3 whole eggs
• 150 grammes flour
• grated cheese
• melted butter
• butter for the sautoir and the dish
• salt for the poaching water

Instructions

1. Prepare a pomme Duchesse mixture.
2. Add to it, per kilo, 3 whole eggs and 150 grammes of flour.
3. Divide into portions weighing 50 grammes and mould them in the shape of corks or discs, or mould them with a spoon.
4. Arrange them in a buttered sautoir.
5. Poach in salted water and drain.
6. Arrange on a dish buttered and sprinkled with grated cheese.
7. Sprinkle the quenelles with grated cheese and moisten with melted butter.
8. Gratinate briskly.