Pommes de terre Lorette (Cheese Dauphine Potato Crescents)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes Pommes Dauphine mixture
- 30 grammes grated cheese
- flour
- frying fat
Instructions
- Add grated cheese to Pommes Dauphine mixture in the proportion of 30 grammes of cheese per 500 grammes of mixture.
- Divide the composition into pieces of 50 grammes.
- Mould them into crescents, dusting lightly with flour.
- Plunge the crescents into very hot frying fat about 6 minutes before serving.