| 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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