4214 Pommes de Terre Monselet

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut some nice Dutch potatoes into 2 cm (⅘ in) thick slices, season and sauté them in butter. When cooked arrange overlapping in a circle in a deep dish and fill the centre with sliced mushrooms cooked in butter. Sprinkle some Julienne of truffle cooked in Madeira on top of the mushrooms.