Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 220
Built upon: No. 2374Common Pâte à Choux (for Souffléd Fritters, Gnochi, Potatoes à la Dauphine)No. 174Anglaise (for Egg-and-bread-crumbing)
220—Dauphine Potatoes
Prepare as above the required quantity of paste, and add thereto per lb. six oz. of pâte à choux without sugar (No. 2374, Common Pâte à Choux (for Souffléd Fritters, Gnochi, Potatoes à la Dauphine)).
Mix the two constituents thoroughly.
Dauphine potatoes are moulded in the shape of small cylinders, and they are treated No. 174, Anglaise (for Egg-and-bread-crumbing), like the croquettes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 220, p. 92. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →