Timbale JParmentiere

Ingredients

• f lb. mashed potatoes
• £ gill cream
• 3 to 4 raw potatoes
• 2 oz. of butter
• 2 small onions
• chopped parsley
• 3 tomatoes
• 3 yolks of eggs
• 1 gill of bechamel sauce {No. 202}
• panurette or brown bread-crumbs
• tomato sauce {No. 271}
• seasoning

Method

1. 1

   Mix the mashed potatoes with half the cream and heat up, season to taste, and add one yolk of egg.

2. 2

   Butter a charlotte or timbale mould, sprinkle the buttered part with panurette or brown bread-crumbs, and line with the potato puree.

3. 3

   Peel and blanch the onions, drain and cut them into slices.

4. 4

   Slice the tomatoes, heat up the bechamel sauce, and bind with two yolks of eggs.

5. 5

   Wash, peel, and slice the raw potatoes; fill the lined mould with alternate layers of tomatoes, onions, and potatoes; season each layer and moisten with prepared sauce.

6. 6

   Cover the mould with potato puree.

7. 7

   Bake in a moderately heated oven for about an hour.

8. 8

   Turn out on a hot dish, pour some hot tomato sauce round the base, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 401. The excerpt below is the record exactly as published.

Timbale JParmentiere. — f lb. mashed potatoes, £ gill cream, 3 to 4 raw potatoes, 2 oz. of butter, 2 small onions, chopped parsley, 3 tomatoes, 3 yolks of eggs, 1 gill of bechamel sauce {No. 202), panurette or brown bread-crumbs, tomato sauce {No. 271), seasoning

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