Potato Duchesse For Garnish
Wash, peel and thickly slice the potatoes.
Cook them in salted water.
Drain on paper toweling or place them on a pan and into the oven for a few minutes to dry.
Blend the potatoes in a food processor.
Add the butter and process again until well mixed.
Place the mixture into a saucepan and over low heat simmer until the batter is fairly thick.
Remove from heat.
Beat in the eggs and a little milk until well combined to give a smooth consistency.
Season with salt, pepper and nutmeg, beating well.
Place the potato batter in a pastry bag fitted with a fancy tube.
Pipe decoratively all around the ovenproof serving dish of your choice.
Broil until light and golden.