4176 Pommes de Terre à la Berrichonne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Trim the potatoes to the size of large olives and place them in a shallow pan together with 250 g (9 oz) blanched, diced, streaky bacon and 100 g oz) chopped onions which have been fried and coloured in butter. These quantities are for 1 kg ( lb) potatoes.

Barely cover with White Bouillon, add a Bouquet garni and cook in the oven allowing the liquid to reduce by half.

Arrange in a deep dish and sprinkle with chopped parsley.