Duchess Peanuts

Soak the dead trumpets in cold water for thirty minutes. Then rinse the mushrooms well, drain and chop them.

Remove the peel from the potatoes and cut them into cubes. Soften in salted water. Drain and drain well. Put them back into the frying pan and steam them briefly on the turned off stove. Immediately drive through the Passevite.

Stir through potatoes, mushrooms, cheese and egg yolks until smooth. Season with salt and nutmeg (freshly grated).

Pour the potato mixture into a piping bag with a star-shaped nozzle (about No. 12). Squirt small nests onto a baking sheet lined with parchment paper.

Bake the Duchess Peas in the oven heated to 180 °C on the second rack from the bottom for about fifteen to twenty minutes.

Bring to the table immediately.

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