| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New York City |
Appetizers, Gourmet |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 4 |
|
Shallots; chopped fine |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Cream |
| 3 |
lb |
Potatoes; peeled/sliced thin |
| 5 |
|
Cl Garlic; halved |
|
|
Bouquet garni: rosemary, thy |
|
pn |
Nutmeg |
|
|
Salt and freshly ground pepp |
| 6 |
sl |
Prosciutto; paper thin |
| 1/2 |
lb |
Wisconsin brie; sliced |
| 6 |
|
3-inch discs of puff pastry |
INSTRUCTIONS
Recipe by: Philippe Schmit, Park Bistro, New York City Preparation Time:
0:35 Heat butter and saute shallots. Add wine and reduce by half. Add
cream, potatoes, garlic, bouquet garni, nutmeg, salt and pepper. Cook 5
minutes and remove from heat. Place several potato slices into bottom of 6
3- inch molds* in circular petal formation. Add layers of prosciutto, Brie
and remaining potatoes. Top with pastry. Bake for 20-25 minutes at 450-
degrees until potatoes are done and pastry is dark gold. Turn tatin out
onto plate and garnish as desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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