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Pommes de Terre à la Roxelane

Name: Pommes de Terre à la Roxelane
Yield: 2 servings
Ingredients: six fine Dutch potatoes; one-third Ib. of butter; four egg-yolks; the whites of two eggs; chopped truffle

From A guide to modern cookery, 1909

Serves 2

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 381. The excerpt below is the record exactly as published.

POMMES DE TERRE A LA ROXELANE Bake six fine Dutch potatoes in the oven. Withdraw the pulp from their insides, and work it, together with one-third Ib. of butter and four egg-yolks, and enough fresh cream to thin it. Complete with the whites of two eggs, beaten to a stiff froth. Set this preparation in small timbales, made from brioches the knobs of which have been removed, and the under halves of which have been emptied of all crumb. Sprinkle with chopped truffle

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