Ingredients

• Salt and pepper
• Nutmeg, freshly ground
• 4 large eggs, separated, beaten
• 1 cup fresh breadcrumbs
• Vegetable oil for deep frying
• For meat filling -
• 1 tablespoon unsalted butter or vegetable oil
• 2 shallots, minced
• 1 onion, finely chopped
• 1 tablespoon all-purpose flour
• ¾ cup beef stock
• Salt and pepper
• 1 cup beef or chicken leftovers, diced (leftover roasted or braised beef, chicken, veal or lamb may be used)

Directions

• Directions
• Steam potatoes until soft. Preheat oven to 300 F.
• For meat filling: Melt butter or oil in saucepan. Add the shallots and onion and sauté over a low fire. Add the flour and let brown. Moisten with the beef stock.
• Season with salt and pepper and let reduce over moderate heat. Stir in the diced meat. Set the mixture aside.
• Rub the potatoes through a ricer or food mill into a pan. Add the butter and milk. Season with salt, pepper and nutmeg.
• Beat the pureed potatoes well over low heat, 3-5 minutes until they are very dry and thick. Add 2 beaten eggs. Beat again. Your puree should be very thick. Remove from the fire and cool.
• Make balls the size of an egg with the potato puree. Flatten them lightly and make an indentation in the middle of each.
• Heat oil to 365 F. Dip the balls of potato puree in beaten egg and then in breadcrumbs. Fry in the hot oil, in batches until golden about 2 minutes, drain on towels and put aside.
• Pile the diced meat filling in the middle of each bouchee like a dome and place in an ovenproof dish. Heat in the oven for 15minutes. Serve hot.