Auguste Escoffier

4175 Pommes Anna for garnishing

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Baba or dariole moulds are usually used to prepare these but wherever possible these moulds should be made of tinned copper. After well buttering the moulds, fill them with thin slices of seasoned potato of a diameter in keeping with the size of the mould.

Place the moulds in a deep tray with sufficient hot fat to come half-way up their sides and cook in a very hot oven for 25 minutes.
Demould just before being required.

© 1903 All rights reserved. Published by Taylor and Francis.