INGREDIENTS

INSTRUCTIONS

Using a mandoline, cut the potatoes into matchstick-sized pieces. Dry the
potatoes with a cloth towel. As soon as the potatoes are cut and dry, film
the frying pan with a 1/16-inch layer of clarified butter, and heat to very
hot but not browning. Turn in the potatoes, making a layer about 3/8-inch
thick. Sprinkle with salt and pepper, add 2 or 3 spoonfuls more butter,
then press them down firmly all over with the spatula so they will flatten
as they cook. Frequently press them down while they slowly brown on the
bottom, and shake pan gently by its handle to be sure potatoes are not
sticking to the pan. When browned, in 2 to 3 minutes, cover the pan and
lower heat to moderate. Cook for 6 to 8 minutes, or until the potatoes are
tender on top, but watch they do not burn on the bottom. Press them down
again, and the galette is ready to brown on its other side. To turn it:
either slide it out onto an oiled baking sheet, turn the frying pan upside
down over it, and reverse the two so the galette drops into the pan,
browned side up; or flip the galette in its pan, which, of course, is much
more fun and faster. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from - JULIA CHILD'S
MENU COOKBOOK by Julia Child From the TV FOOD NETWORK - (Show # EM-1A39
broadcast 04-25-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-11-1997
Recipe by: Julia Child
Converted by MM_Buster v2.0l.

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