Timbale de Pommes de Terre a la Mirette

Ingredients

• 8 kidney potatoes
• 2 oz. butter
• 2 truffles
• i tablespoonful Liebig Company’s Extract of Beef {lemco}
• 1 oz. grated Parmesan cheese

Method

1. 1

   Wash and peel the potatoes, cut them into even-sized dice, and drain on a sieve or cloth.

2. 2

   Melt one and a half ounces of butter in a saute-pan.

3. 3

   When hot, put in the potatoes and cook to a nice golden colour.

4. 4

   Cut the truffles into shreds and mix with the potatoes.

5. 5

   Season to taste, moisten with lemco mixed with a little stock.

6. 6

   Fill the mixture into a well-buttered charlotte mould, sprinkle cheese between layers.

7. 7

   Pour the remainder of liquefied butter over the potatoes and bake in a quick oven for ten minutes.

8. 8

   Unmould and serve very hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 402. The excerpt below is the record exactly as published.

Timbale de JPommes de Terre a la Mirette. — 8 kidney potatoes, 2 oz. butter, 2 truffles, i tablespoonful Liebig Company’s Extract of Beef {lemco), 1 oz. grated Parmesan cheese

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