Tartelettes aux Pommes de Terre

Potato Shells

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Refrigerate Duchesse potato mixture until cold. Roll on a floured surface to about ¼-inch thickness. Cut out circles and line buttered and floured tart pans. Brush dough with beat