Pommes 1 Chateau
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 397. The excerpt below is the record exactly as published.
Pommes 1 Chateau. — Peel twelve medium-sized potatoes, cut them into quarters, round off the sharp edges, blanch in salted water, and drain. Put 2 oz. clarified butter in a saute-pan ; when hot place in the potatoes, toss them over the fire for a few minutes, then put in the oven, and bake for twenty minutes. When finished they should be crisp and of a nice golden colour. Drain on a cloth or paper, sprinkle with a little chopped parsley
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