Pommes de Terre d la Gastronome

Ingredients

• 12 medium-sized potatoes
• 2 truffles
• 1 glass sherry
• 1 pint Espagnole sauce
• salt
• pepper

Method

1. 1

   Wash and peel the potatoes, cut them in halves lengthwise, stamp out with a tube-cutter as many round tubes as possible, put them in a stewpan, cover well with warm water, add a pinch of salt, and cook for about twenty minutes.

2. 2

   When done, strain them and put in a hot dish.

3. 3

   In the meantime, chop the truffles finely, put them in a small stewpan with the sherry, and cook for five minutes; then add the sauce, let it reduce slowly, season with pepper and salt if needed.

4. 4

   Pour the sauce over the potatoes, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 396. The excerpt below is the record exactly as published.

ornmes de Terre d la Gastronome. — 12 medium- sized potatoes, 2 truffles, \ glass sherry , % pint Espagnole sauce {No. 236), salt and pepper

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