| 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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