La Tupina’s Sardine and Potato Cake

Gâteau de Sardines aux Pommes de Terre

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

At the restaurant La Tupina in Bordeaux there’s no closed season on giblets sizzling in a skillet, stuffed chicken roasting on a spit, beans simmering in an iron pot in the fireplace, and thick slices of jambon de Bayonne sautéing with glazed shallots (Cured Ham With Vinegar and Caramelized Shallots, pages 23–24). Jean-Pierre Xiradakis, the keeper of the Bordeaux culinary flame, provides numerous wonderful authentic local dishes prepared the traditional way. For the first edition of this bo