Potatoes à la Maréchale

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Time: Cook: 30 min Total: 30 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

Potatoes as for Pommes Anna ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]
white and coralline pepper ↝ Spices, pepper, white [Spices and Herbs]

For P. au gratin variation

Ordinary cold boiled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
fine white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
finely minced parsley ↝ Parsley, raw [Not included in a food category]
grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
black and red pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (13)

Potatoes à la Maréchale

Prepare the potatoes as for Pommes Anna.
Stew them very gently in butter till tender.
Turn them out of the pan.
Arrange them in a well-buttered fireproof dish in layers.
Dust each layer with grated Parmesan, white and coralline pepper.
Moisten with dissolved butter.
When the dish is full, bake in a gentle oven for thirty minutes.
Serve in the dish they were cooked in.

P. au gratin variation

Use ordinary cold boiled potatoes.
Butter the dish and dust with fine white breadcrumbs, finely minced parsley, grated cheese, and black and red pepper.
Lay the potatoes in as before.
Finish the top with crumbs, cheese, etc.
Cook until it browns nicely on the top.

Original Text · last edited 4 days ago

— à la maréchale.—Prepare the potatoes as for Pommes Anna, and stew them very gently in butter till tender; now turn them out of the pan, and arrange them in a well-buttered fireproof dish in layers, dusting each layer with grated Parmesan, white and coralline pepper, and moisten with dissolved butter. When the dish is full, bake in a gentle oven for thirty minutes, and serve in the dish they were cooked in. Ordinary cold boiled potatoes are nice cooked this way, if the buttered dish is dusted with fine white breadcrumbs, finely minced parsley, grated cheese, and black and red pepper, the potatoes being laid in as before, finishing the top with crumbs, cheese, etc., and cooking it till it browns nicely on the top. This is known as P. au gratin.

Notes

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