Pommes de Terre Anna

Ingredients

• the potatoes
• well-buttered
• seasoning with salt
• and pepper

Method

1. 1

   Cut the potatoes into the shape of cylinders; slice them into thin roundels; wash them and dry them in a piece of linen.

2. 2

   Set these roundels in circles on the bottom of the mould made for this potato preparation, or into a well-buttered, thick-bottomed saute pan; let them overlap one another and let the lay of each circle be reversed.

3. 3

   Season with salt and pepper; spread a coat of butter upon the first layer and proceed in the same way with the second layer.

4. 4

   Make five or six layers in this way, seasoning and spreading butter over each.

5. 5

   Cook in a good oven for thirty minutes; turn the whole over very carefully to equalise the colouring.

6. 6

   Turn out upon a saucepan lid to drain away the butter, and then tilt the whole upon a dish in the form of a cake, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 65. The excerpt below is the record exactly as published.

POMMES DE TERRE ANNA CUT the potatoes into the shape of cylinders ; slice them into thin roundels ; wash them and dry them in a piece of linen. Set these roundels in circles on the bottom of the mould made for this potato preparation, or into a well- buttered, thick-bottomed saute pan ; let them overlap one another and let the lay of each circle be reversed. Season with salt and pepper

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