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Potato Quenelle

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Print Recipe
Cuisine: American
Prep Method: Baked


Main Dish


  • 1lb frozen mashed potatoes
  • 1 egg
  • 3 oz potato flakes
  • salt & pepper
  • caviar
  • chervil

For the Beurre Blanc

  • 2 tbsp shallots
  • ¼ cup champagne vinegar
  • 1 tbsp thyme
  • 1 tbsp lemon Juice
  • ¼ cup dry white wine
  • ⅓ cup heavy cream
  • 1 cup butter, quartered


  1. Combine potatoes with eggs, cheese, and herbs until incorporated.
  2. Form quenelles from potato mixture until incorporated.
  3. Place on a silpat lined baking sheet and bake until 140˚F internal temperature at 375˚F.
  4. For beurre blanc boil wine, vinegar, and shallot over moderate heat until syrupy consistency and reduce by 3 tablespoons.
  5. Reduce heat and add cream, salt, thyme, and half the butter. Whisking constantly until butter has melted.
  6. Add remaining butter and lemon juice. Remove from heat and season with salt and pepper.


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Chef Nathan Coulon

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