George Lang

Potato Crust

Burgonyakéreg

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pound potatoes
  • 2 eggs
  • 2 tablespoons butter

Method

  1. Boil potatoes in their skins. Peel potatoes and force the pulp through a sieve. Let it cool.
  2. Mix into the sieved pulp the eggs, butter, parsley, and salt and pepper to taste.
  3. Butter small tartlet shells or barquettes, or any little molds, and fill them with the potato mixture. Bake them in a