Bouchees Pauillacaise (Potato Balls With Meat Filling) Recipe

["Steam potatoes till soft.", "Preheat oven to 300 F.", "Meat filling: Heat butter or possibly oil in a saucepapn.", "Add in the shallots and onion and saute/fry over a low fire.", "Add in 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 mix aside.", "Rub the potatoes through a ricer or possibly food mill into a pan.", "Add in the butter and lowfat milk.", "Season with salt, pepper, and nutmeg.", "Beat the pureed potatoes well over low heat, 3-5 min till they are very dry and thick.", "Add in 2 beaten Large eggs.", "Beat again.", "Your puree should be very thick.", "Remove from the fire and cold.", "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 warm oil, in batches, till golden brown, about 2 min.", "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 disih.", "Heat in the oven for 15 min.", "Serve warm.", "Leftover roasted or possibly braised beef, chicken, veal or possibly lamb may be used.", "NOTES : A translation and adaptation of Marthe Daudet's 1919 classics ""Les Bons Plats de France,"" by Shirley King."]