Lentil Bouchees Pauillacaise with Walnut Cream Sauce

Potatoes
2 lb potatoes, peeled and cubed
2 tbsp unsalted butter
1/2 c milk
salt and pepper to taste
Dash freshly ground nutmeg
4 eggs,
1 c. breadcrumbs
vegetable oil for deep frying

Lentil Filling
1/2 c. brown lentils

1 Tbsp butter or olive oil

1 shallot, minced fine
1/2 onion, finely chopped

1 tbsp flour
1 1/2 c beef broth
1/2 tsp dried marjoram
salt and pepper

Preheat oven to 300 F.

Boil potatoes until soft enough to mash.

Meanwhile melt butter or oil in a saucepan. Add the shallots and onion and saute
over a medium heat. Add the flour and cook 5 minutes longer, stirring. Add the lentils, beef broth and marjoram, and simmer until the lentils are super tender. Season with salt and pepper to taste.

Mash the potatoes. 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 mix should be very thick. Remove from the heat and cool.

Make balls the size of an egg with the potato puree. Flatten the potato mixture and top with a about a half of a tsp of the lentil mixture and pull the potato up around the lentil mixture to close the filling on the inside.

Heat oil to 365 F. Dip the potato balls in remaining beaten egg and then in the breadcrumbs. Fry in the hot oil, in batches, until golden, about 2 minutes. Drain on towels. Serve with walnut cream sauce

Walnut Cream Sauce

1 1/2 c. walnuts, toasted
1 clove garlic, minced
2 Tbsp presh parsley, chopped
1/2 tsp dried marjoram
3 Tbsp olive oil
1 cup milk,
1/2 cup ricotta cheese
1/8 teaspoon cayenne pepper
Dash nutmeg
Grind walnuts, garlic, parsley, marjoram, and olive oil together. Heat over medium heat. Slowly stir in ricotta, then milk. Add the cayenne and nutmeg.