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Pommes de Terre Schneider
Created by Chef Juliette
Hot potato rounds drink in clear consommé until nearly dry, then take butter, glace de viande, and parsley: a spare classical side whose success rests entirely on patient reduction.
Pommes de Terre Schneider (Schneider potatoes) teaches reduction as seasoning. The one true thing to know before touching a pan is this: boiling consommé must meet potato roundels that are still hot, so the liquid reduces around them instead of cooling the pan and soaking them to paste. This is not a potato stew. It is controlled absorption followed by a buttered glaze.
The original entry assumes Pommes de Terre à la Maître-d’Hôtel (No. 2230) is station knowledge, a saucier keeps clear consommé and glace de viande (meat glaze) ready, and another pair of eyes can watch the reduction. At home, prepare the linked potato base only through its hot-roundel stage, use good low-sodium consommé and a spoonful of real glace de viande, then work in one wide pan. A separate stockpot and formal timbale are brigade scaffolding and may go. The boiling consommé, complete reduction, butter, glaze, and parsley are the dish and must stay. One cook, one stove, one evening.
When it is right, the rounds remain intact beneath a clear amber gloss, rich with meat and butter but still unmistakably potato. Keep the pan wide, the simmer steady, and the spoon out of it. That patient reduction is the step that decides the dish.
Ingredients
Pommes de Terre à la Maître-d’Hôtel
Quantity
1 home-scale batch Pommes de Terre à la Maître-d’Hôtel (No. 2230), from about 5 cups sliced (1.2 L / 800 g) medium waxy potatoes
stopped at the hot-roundel stage, before its milk and finishing parsley
clear beef consommé
Quantity
2 cups (480 ml / 480 g)
preferably low-sodium
finely ground white pepper
Quantity
¼ teaspoon (1.25 ml / 0.6 g)
| Ingredient | Quantity |
|---|---|
| Pommes de Terre à la Maître-d’Hôtelstopped at the hot-roundel stage, before its milk and finishing parsley | 1 home-scale batch Pommes de Terre à la Maître-d’Hôtel (No. 2230), from about 5 cups sliced (1.2 L / 800 g) medium waxy potatoes |
| clear beef consommépreferably low-sodium | 2 cups (480 ml / 480 g) |
| finely ground white pepper | ¼ teaspoon (1.25 ml / 0.6 g) |
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