Wayne Gisslen

Rissolé or Cocotte Potatoes

Preparation info
  • Portions:

    12

    , Portions Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Peel and eye the potatoes and trim or tourné them into small oval shapes about 1½ in. (4 cm) long. (See