ingredients:
potato 500g, 1 egg, 150 G of flour, salt, 20g of butter, 2 C with S.
of chapelure.
To make cook potatoes and reduce them out of mashed potaties. To let
cool. To mix mashed potaties with the flour and egg. To salt and
to work the paste.
On a board, to form some 1,5 cm thickness rollers then to cross in
skew of the pieces from 4 to 5 cm length.
To plunge the pastes in a salted ebullient water pan and to let cook
five minutes. When they go up on the surface, them
to withdraw with a skimmer and to put them to drain.
To be useful hot, nappé of melted butter and powdered with chapelure
or in accompaniment with the sauce meats.