Pommes de terre Mirette (Diced Potatoes with Truffle, Glazed)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- raw potatoes
- butter
- 60 grammes truffle julienne
- 3 spoonfuls viande fondue
- grated Parmesan
- melted butter
Instructions
- Cut raw potatoes into dice of 3 millimetres a side.
- Cook them in butter, keeping them a little soft.
- Add 60 grammes of truffle julienne and 3 spoonfuls of viande fondue per pound of potatoes, and mix.
- Dress in a timbale and sprinkle with grated Parmesan.
- Sprinkle with melted butter and glaze briskly.