4185 Pommes de Terre Duchesse

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a potato croquette mixture and mould into the form of small Brioches à Tête, bread rolls or flat cakes; or pipe out with a piping bag and star tube on to a buttered tray.

Brush with beaten egg and place in a hot oven to colour, some 7–8 minutes before serving.

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