Frenchside
Dauphine Potatoes
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 57. The excerpt below is the record exactly as published.
DAUPHINE POTATOES Prepare as above the required quantity of paste, and add thereto per Ib. six oz. of pate 4 choux without sugar
Cook this with the app: pantry check, scaling, and the assistant.