Pommes Georgette (Baked Potatoes with Crayfish Tails)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Hollande potatoes
- crayfish tails
- sauce Nantua
Instructions
- Bake medium Hollande potatoes in the oven.
- Open them at the side, as an éclair is opened, and remove the pulp from inside.
- Bind crayfish tails with sauce Nantua and fill the potatoes with them.
- Arrange on a napkin and serve very hot.