Pommes Nana for Garnishes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- potatoes
- butter
- frying fat
- Sauce Château
Instructions
- Cut the potatoes into julienne and season them.
- Mould them into richly buttered dariole moulds, packing them down.
- Cook them like the Pommes Anna pour garniture, in a tray containing very hot frying fat.
- On taking them out, turn them out of the moulds and coat them with Sauce Château.