1228 Pommes Georgette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Bake some medium-sized Dutch potatoes; when cooked, open them on one side as for eclairs and remove the insides. Fill the cases with crayfish mixed with Sauce Nantua, reheat in a moderate oven and serve very hot, arranged on a serviette.