| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Vegetable | 6 | Servings |
INGREDIENTS
| 6 | lg | Potatoes |
| 1 | cn | (2-oz) truffles; chopped |
| 1/4 | lb | Butter; clarified salt |
INSTRUCTIONS
Cut the potatoes in the shape of cylinders, about 1-1/2 inches long. Slice thinly & blanch in boiling water for no longer than 3-4 minutes. Dry. Butter an 8 inch round saute pan, & arrange the sliced potatoes in a circle. Sprinkle chopped truffles & dribble clarified butter on each layer. Salt lightly. Continue repeating the process until all the potatoes are used. Push down on the potatoes to keep them together. Cook in 400 F. oven for 30 minutes or until crusty brown. Unmold the potatoes & cut into 6 portions. L 'ETOILE 1075 CA. ST., NOB HILL From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”