Mirette Potatoes

Ingredients

• 6 potatoes
• a tablespoonful of liquefied meat glaze
• a pinch of paprika
• 2 finely-shredded truffles
• grated Parmesan cheese
• a few drops of oiled butter

Method

1. 1

   Wash and peel the potatoes, cut them into small even-sized dice, blanch and drain them.

2. 2

   Fry them a golden colour in clarified butter in a saute-pan.

3. 3

   Pour off the butter, and add a tablespoonful of liquefied meat glaze.

4. 4

   Season with a little salt, pepper, and a pinch of paprika.

5. 5

   Mix with the finely-shredded truffles.

6. 6

   Range in a buttered dish, sprinkle with grated Parmesan cheese and a few drops of oiled butter, and bake in a sharp oven for about 10 minutes.

7. 7

   Serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 78. The excerpt below is the record exactly as published.

Mirette Potatoes. Wash and peel 6 potatoes, cut them into small even-sized dice, blanch and drain them. Fry them a golden colour in clarified butter in a saute-pan. Pour off the butter, and add a tablespoonful of liquefied meat glaze. Season with a little salt, pepper, and a pinch of paprika. Have 2 finely- shredded truffles, and mix these with the potatoes. Range the whole in a buttered dish, sprinkle over with grated Parmesan cheese and a few drops of oiled butter

Cook this with the app: pantry check, scaling, and the assistant.