Potatoes a la Genevroise

Ingredients

• four medium-sized, sound potatoes
• a pinch of salt
• half a pinch of pepper
• clarified butter

Method

1. 1

   Peel, wash, and cut potatoes into julienne pieces.

2. 2

   Season with salt and pepper.

3. 3

   Butter molds, layer potatoes and cheese, bake for 25 minutes, unmold, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 244. The excerpt below is the record exactly as published.

half a pinch of pepper. Cook in their own juice for twenty minutes, then take the saucepan from off the fire. Pour the gravy from the peas into another vessel, add to it half a cupful of cream and a teaspoonful of powdered sugar; pour this sauce over the peas, and heat up once again without boiling, for two minutes, before serving. 981. Green Peas, with Bacon. — Brown in a saucepan half an ounce of batter with two ounces of small, dice-shaped pieces of bacon, and when of a good golden color, take them out, and put a spoonful of flour into the fat to make a roux. Moisten with a pint of white broth (No. 99); replace the bacon, add the raw shelled peas, as for No. 977, one whole onion, a bouquet (No. 254), and half a pinch of pepper. Cover, and let cook on the corner of the stove for thirty minutes; place in a hot, deep dish, and serve. 982. Potatoes, Boiled Plain. — Take twelve medium-sized, fine, sound potatoes; wash them thoroughly, peel off a piece of the skin, about half an inch wide, around each potato, to ensure mealiness, and lay them in a saucepan, covering them with cold water, and adding half a handful of salt; place the lid on, and cook for forty-five minutes. Drain, lay a nap- kin on a hot dish, in which you envelop the potatoes, and serve. 983. Broiled Potatoes, — Peel six medium-sized, sound, cooked pota- toes; cut them in halves; lay them on a dish, and season them with a pinch of salt. Pour two tablespoonfuls of melted butter over them, and roll them well in it. Arrange them on a double broiler, and broil them on a moderate fire for three minutes on each side. Place them in a hot dish, with a folded napkin, and serve. 984. Potatoes a la Genevroise — Peel, wash, and drain four medium- sized, sound potatoes; cut them into julienne-shaped pieces, and wash and drain them again. Season with a pinch of salt and half a pinch of*pepper. .Butter lightly six tartlet-molds with clarified butter

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