Pommes de Terre etouffees a la Haye
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 399. The excerpt below is the record exactly as published.
Pommes de Terre etouffees a la Haye. — Wash and scrape some large new Dutch potatoes. Drain and bake them in a hot oven till nearly done. Cut off the top of each, scoop out the interior without breaking the potatoes, and fill the cavities with a mixture of butter, cream, chopped parsley, and potato puree
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