Potatoes in Blanquette

Pommes de Terre en Blanquette

Method

Peel some potatoes and cut them into the shape of olives; put them in a stewpan with a little salt and enough cold water to cover them; let them boil till tender, taking care that they do not break, strain them and leave them on the side of the stove to dry, then take up, sprinkle them with a little chopped parsley, and mask each piece with Blanquette sauce; let this get cold, then dip each into whole beaten up egg and freshly made white breadcrumbs; fry them in clean boiling fat till a nice golden colour; dish them up on a dish-paper, and serve.

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