8 medium-sized boiling potatoes, ½ tsp salt
peeled, cut crosswise in half, and 1/8 tsp ground white pepper
trimmed into balls each 1-inch in 1 hard-cooked egg yolk, finely
diameter (about 16 potato balls) chopped
3 T butter 2 T finely cut fresh chives
2 T flour 1/8 tsp ground nutmeg, preferably
1 c milk freshly grated
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Drop the potatoes into enough lightly salted boiling water to cover them
completely and boil briskly, uncovered, until they are tender and show no
resistance when pierced deeply with the point of a small, sharp knife. Drain
off the water and return the pan to low heat. Sliding the pan back and forth
constantly, cook for a minute or so until the potatoes are completely dry.
Then transfer them to a heated bowl.While the potato balls are boiling, prepare the cream sauce in the following fashion: In a heavy 6- to 8-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix well. Stirring constantly with a wire whisk, pour in the milk in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Add the salt and pepper, then reduce the heat to low and simmer for about 3 minutes to remove any taste of raw flour. Taste for seasoning.
Pour the hot cream sauce over the potato balls, sprinkle the top with the egg yolk, chives and nutmeg, and serve at once. Serves 4.
