Pommes de Terre Soufflees
From A second Dudley book of cookery and other recipes, 1914
This final immersion effects the puffing, which results from the sudden contact with intense heat.
Presented as published in 1914. 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 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 SOUFFLEES FT1RIM the potatoes square and carefully cut them into slices one-eighth of an inch thick ; wash them in cold water and thoroughly dry them ; then put them into moderately hot fat. As soon as the potatoes are in it, gradually heat the fat until they are cooked, which they will be known to be when they rise to the surface of the frying fat. Drain them in the frying basket and at once plunge them into fresh and hotter fat
Cook this with the app: pantry check, scaling, and the assistant.