Pommes de Terre Lorette Recipe
"Pommes de Terre Lorette is a French potato dish made by combining eggy choux pastry dough with buttery mashed potatoes. The mixture is piped into hot oil and fried so that it puffs up and turns into fluffy, crispy potato “churros,” perfect for sopping up the jus from a prime rib. Special equipment: You will need a deep-frying/candy thermometer, a large piping bag, and a 3/4-inch star or round piping tip for this recipe. This dish was featured as part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels. $j(document).ready(function() { $j('#title').before(' 
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INGREDIENTS
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1 pound russet potatoes
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1 egg
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1 egg yolk
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1 tablespoon butter
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3/4 teaspoon kosher salt
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1/8 teaspoon black pepper
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1/2 cup milk
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1/2 cup water
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2 tablespoons butter
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3/4 teaspoon kosher salt
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1/8 teaspoon black pepper
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1/8 teaspoon nutmeg
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1 cup flour
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4 eggs
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2 quarts vegetable oil
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Kosher salt
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