Garniture Parmentier (Potato Garnish, For Butcher's Cuts and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 600 grammes potatoes
- butter
- chopped parsley
- Jus clair
Instructions
- Cut 600 grammes of potatoes into regular cubes, or scoop them out with the plain oval spoon.
- Cook them in butter as for pommes Château.
- Sprinkle with chopped parsley.
- Serve with Jus clair.