4228 Pommes de Terre Suzette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Trim some Dutch potatoes to the shape of an egg cutting one end level; stand them upright on a tray and bake in the oven.

When cooked, cut off the tops and empty out the insides leaving cases. Season the pulp and mash it together with 125 g oz) butter and 4 egg yolks per 1 kg ( lb) of potato. Mix in a few tbs (double) cream and a little fine dice of white of chicken, salt ox tongue, mushrooms and truffle.

Fill the cases with this mixture, replace the tops and place in the oven for 10 minutes. When ready, arrange them in a deep dish and brush with melted butter.