No. 2789
Potatoes, Gastronome
Pommes de Terre Gastronome
From some raw potatoes trim cylindricals one inch in diameter by an inch and a quarter long; blanch them for ten minutes, then drain off and finish cooking in clarified butter; when done pour this butter off and add salt, lemon juice, a small quantity of meat glaze (No. 402), chopped truffles and a little Madeira wine. Range and serve in a vegetable dish.