Tourte Bourbonnaise

Name: Tourte Bourbonnaise
Yield: Serve six people
Cuisine: French
Ingredients: 50 g butter; 3 sprigs chervil, chopped; ½ bunch chives, chopped; salt and ground black pepper; 200 ml cream; 650 g puff pastry; 450 g veal fillet, cut into 5-cm strips; 750 g potatoes, peeled and finely-sliced into discs; 1 tbl chopped shallots

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Tourte Bourbonnaise is a classical example of Savoyard cooking. It is a simple dish that can be enhanced by the addition of copious quantities of truffle. In this form, however, it makes a delicious lunch or supper dish.

Ingredients

450 g veal fillet, cut into 5-cm strips
750 g potatoes, peeled and finely-sliced into discs
1

Europe
Oceania
Australia
France
Supper
Lunch
Mediterranean

Method

Soften the shallots in the butter and mix with the veal, potatoes, chives and chervil. Season to taste. Divide the pastry into two pieces of 275 g and 375 g respectively and roll into rounds. Place the smaller round on a pastry tray and pile the potato/veal mixture in the centre, leaving 2.5 cm of pastry clear on the outside. Cover with the larger round and seal firmly. With a sharp knife incis