|Beef Bourguignon with a layer of Pommes Duchesse|
Pommes de Terre Duchesse (or Pommes Duchesse) is a relatively simple potato dish that presents nicely in multiple formats. It does take a few more steps to make than your traditional mashed potatoes, but it is worth the extra effort when feeding a crowd of people looking for something a little different. Depending on how you finalize your Pommes Duchesse this on recipe can make anywhere from 6 to 12, or maybe even 20 servings. (Assuming you are making a composed dish and only preparing small amounts of this recipe, you can really make this go far.) Now, I did change some things from Le Guide Culinaire that I didn't agree with, mainly the use of nutmeg and the temperature of the batter before adding the eggs. Other than that, this is all Escoffier.
|Piped Pommes Duchesse|
2 1/4 lbs potatoes
3 1/2 ounces (7 tablespoons) unsalted butter
6 eggs (4 yolks, 2 whole)
1. Preheat an oven to 375F. Meanwhile, peel and cut potatoes into 1/2 inch pieces. Place the pieces in a large shallow pan and add enough water to cover the potatoes 3/4 of the way. Generously salt the water and bring to a boil. Cook potatoes until slightly they are slightly firm.
2. Thoroughly drain the potatoes and place them on a cookie sheet. Place the cookie sheet in the oven and dry out the potatoes, about 5 to 10 minutes. Let cool slightly and slowly melt the butter in a pan over low heat while you process the potatoes.
3. Pass the potatoes through a ricer or fine sieve and mix with the melted butter. Let this mixture cool until only warm to the touch. Once cooled, add the 4 yolks and 1 whole egg to the mixture; mix gently until uniform. Preheat or raise the oven temperature to 425F.
4. Pipe the batter into small shapes and then brush each with a well beaten egg. Bake for 7 to 8 minutes and then serve.