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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy American American, Vegetarian 10 Servings

INGREDIENTS

4 lb Potatoes
2 lb Spanish onions
4 oz Butter
1 ds Salt
1 ds White pepper, ground
2 Cloves garlic, per
Cocotte
10 6-ounce
4 Whole eggs
8 oz Heavy cream
1 ds Salt, to taste
1 ds White pepper, to taste
Cocottes

INSTRUCTIONS

Preheat oven to 325 degrees.  STEP ONE: Preparing the Potatoes-- Sweat
the onions in melted butter  until slightly browned. Peel and wash
potatoes, slice thinly in the  shape of the cocotte (a small cup-shaped
baking dish). Rub cocotte  with whole butter and garlic clove.
Alternate layers of potato and  sauteed onions, seasoning each one
until cocotte is full.  STEP TWO: Preparing the Custard Royale--
Combine 4 eggs, 8 ounces  heavy cream, salt, and white pepper and pour
over cocottes, pressing  gently on potatoes to remove any air that may
be trapped.  STEP THREE: Bake in preheated oven at 325 degrees F for
approximately  45 minutes or until potatoes are tender and custard is
set. Let sit 5  minutes before removing from cocotte.  CHEF'S NOTE:
Grated Romano cheese may be added for additional flavor.  Recipe By    
: Stanley Nicas of the Castle Restaurant, Leicester, MA  From: Gary
Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32  ~0800 (
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 329
Calories From Fat: 173
Total Fat: 19.7g
Cholesterol: 129.9mg
Sodium: 107.4mg
Potassium: 813.7mg
Carbohydrates: 32.8g
Fiber: 4g
Sugar: 1.5g
Protein: 6.8g


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