St Patricks Colcannon

Course : Beef
Serves: 50
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6 quarts cabbage
3 piece bay leaf
1 Cup water
3 cups white wine
3/4 cup unsalted butter
15 quarts mashed potato
3/4 cup butter
1 tablespoon dry mustard
6 cups milk
6 large egg yolk
2 cups scallions
3 cups baked ham
2 tablespoons salt
1 teaspoon white pepper
3/4 cup parsley

Preparation / Directions:

Combine cabbage, bay leaves, and wine in a stockpot, over a moderate flame add boiling water just to cover bring to a boil and cook for 10 minutes, drain well remove and discard the bay leaves heat melted butter in a saucepot, over a moderate flame add cabbage, heat and stir for 2 minutes cover, remove from heat, and set aside combine mashed potatoes, butter, and dry mustard-mix well stir 1 tablespoon heated milk into egg yolks-mix well combine yolk mixture with remaining heated milk-mix well gradually stir into potato mixture continue stirring until very thick add cabbage and remaining ingredients to potato mixture-mix well serve hot


Nutritional Information:

96 Calories (kcal); 7g Total Fat; (72% calories from fat); 2g Protein; 4g Carbohydrate; 44mg Cholesterol; 309mg Sodium

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