Chapter XVIII · Vegetables and Farinaceous Products · No. 2241
2241—Pommes de Terre à la Roxelane
Bake six fine Dutch potatoes in the oven. Withdraw the pulp from their insides, and work it, together with one-third lb. of butter and four egg-yolks, and enough fresh cream to thin it. Complete with the whites of two eggs, beaten to a stiff froth.
Set this preparation in small timbales, made from brioches the knobs of which have been removed, and the under halves of which have been emptied of all crumb. Sprinkle with chopped truffle, and bake in a mild oven as for a soufflé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2241, p. 665. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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