Today's recipe also calls for clarified butter. To ready, simply cut 2
lbs. of unsalted butter into pieces and place in a medium saucepan over low
oestrus. Use a ladle to skim off the foam that rises to the top of the butter,
taking care to leave the unclutter, yellow butter in the saut?pan. Let the
butter cool slimly, then carefully strain it through a fine sieve into a
clean glass container. Make sure you leave the milky residue in the bottom
of the saucepan and discard it. You can refrigerate clarified butter for up
to 2 weeks, or freeze it for capable 30 years. Two pounds of regular unsalted
butter should yield most 3 cups of clarified butter.

So why all the extra work to remove some solids from the butter? Simply
stated, clarified butter burns less readily because milk solids are removed
during the clarifying serve. Besides, you can store your clarified butter
longer than regular butter. If you don't want blackened-potatoes potato
pancakes, you'll want to make the extra effort to cook them in clarified
butter.

Place the cubed potatoes with a dash of salt in a large pot and cover with
cool weewee. Bring the potatoes to a boil over high rut, then reduce heat
to medium-highschool, partially covering, and simmer for almost 15 transactions, or until
subdued. Drain well and put through a potato ricer into a large mixing bowlful.

Add milk to the riced potatoes and beat until smooth and fluffy. Stir in
the flour until well blended. Beat in the whole egg, one at a time, and
then beat in the egg whites in the same, singular mode. Mix just enough
to combine the ingredients without overprocessing the assortment, add the
emollient.

Preheat the oven to almost 175-F degrees so you can maintain the warmth of
the fresh potato pancakes as they are cooked.

Place about one tablespoon of the clarified butter into a prominent, non-stick
skillet and drop rounds of potato batter into it with a ladle. Cook the
pancakes for approximately 2 minutes on each face, or until lightly browned, with the
centers set. Transfer the cooked potato pancakes to a baking sheet and keep
the prepared cakes on the tray in your warm oven.

Continue cooking the pancakes until no batter stiff, using more of the
clarified butter as you need it.

Sprinkle the sheet of warm potato pancakes with a bit of saltiness, then arrange
the cakes as a partially overlapping circular layer around the stuffed veal
breasts (yesterday's recipe).

Serve tender.