Skip to content

Pommes de Terre Suzette

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Peel some fine, Dutch potatoes, and turn them to the shape of eggs.
  2. Cut them flat at one end that they may stand upright, and bake them on a tray in the oven.
  3. Open them like a boiled egg;
  4. put aside the pieces thus cut off, and withdraw the pulp from their insides.
  5. Season this pulp, and work it;
  6. adding to it the while, per lb., two oz.
  7. of butter, two egg-yolks, a few tablespoonfuls of thick cream, and a little salpicon of the white of a chicken, tongue, truffles, and mushrooms.
  8. Fill the potato-shells with this preparation;
  9. readjust the covers, and set them in the oven for ten minutes.
  10. On withdrawing them from the oven, set the potatoes on a dish, and glaze them with melted butter.