Pommes de Terre Anna

Ingredients

• clarified butter
• as many potatoes as may be required
• fine salt

Method

1. 1

   Brush a timbale mould with clarified butter, slice potatoes, and layer them in the mould with salt and oiled butter.

2. 2

   Bake in a hot oven for 50 to 80 minutes, then turn out and serve.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 395. The excerpt below is the record exactly as published.

Pommesde Terre Anna (Anna Potatoes). — This mode of cooking potatoes is practically little known in this country. When other vegetables are getting scarce something fresh in this line will make a welcome change. Nearly every one knows how to fry and boil potatoes, but few know how to make Anna potatoes, though the method of preparation is most simple. Procure a cylindrical-shaped timbale mould, or, if this is not convenient to get, use an ordinary timbale mould, and brush the inside wrellwith clarified butter. Wash and peel as many potatoes as may be required to fill the mould, cut them into slices about the thickness of a shilling piece. Range the slices neatly in the form of wreaths in layers in the mould, season each layer lightly with fine salt

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