4227 Pommes de Terre Schneider

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


These potatoes are made in the same way as Pommes à la Maître d’Hôtel using White Bouillon instead of milk. When cooked, finish with a little butter and melted Meat Glaze. Serve sprinkled with chopped parsley.