Chapter XVIII · Vegetables and Farinaceous Products · No. 2245
2245—Pommes de Terre Suzette
Peel some fine, Dutch potatoes, and turn them to the shape of eggs. Cut them flat at one end that they may stand upright, and bake them on a tray in the oven.
Open them like a boiled egg; put aside the pieces thus cut off, and withdraw the pulp from their insides. Season this pulp, and work it; adding to it the while, per lb., two oz. 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. Fill the potato-shells with this preparation; readjust the covers, and set them in the oven for ten minutes.
On withdrawing them from the oven, set the potatoes on a dish, and glaze them with melted butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2245, p. 665. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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