Potatoes à la Parisienne

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

These are normally served as a garnish. However, we like them so well, we cannot be so restrained with them. Obviously, amounts here will depend on your appetite for these little golden balls.

Meat jelly is a prerequisite of a well-stocked kitchen. It is obtained by pouring, into a small jar, the fats and meat juices left in a roasting tin after the cooked meat has been removed. This is then put into the fridge to solidify. The cold fats are then removed, leaving the intensely flavoured meat juices at the bottom.