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Pommes de Terre Mousse

Name: Pommes de Terre Mousse
Yield: 2 servings
Ingredients: a flawn-crust, baked without colouration; a few Dutch potatoes; four oz. of butter; the yolks of two eggs; one-sixth pint of whisked cream

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

POMMES DE TERRE MOUSSELINE Prepare a flawn-crust, baked without colouration. Meanwhile, bake a few Dutch potatoes in the oven; with- draw their pulp; season it with salt and white pepper, and work it over the fire with four oz. of butter and the yolks of two eggs per lb. of its weight. Add one-sixth pint of whisked cream

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