Souffle Potatoes with Custard Royale
- 4 lb Potatoes
- 2 lb Spanish onions
- 4 oz Butter
- 1 ds Salt
- 1 ds White pepper -- ground
- 2 Cloves garlic -- per
- Cocotte
- 10 6-ounce
- 4 Whole eggs
- 8 oz Heavy cream
- 1 ds Salt -- to taste
- 1 ds White pepper -- to taste
- Cocottes
Preheat oven to 325 degrees.
STEP ONE: Preparing the Potatoes-- Sweat the onions in melted butter until
slightly browned. Peel and wash potatoes, slice thinly in the shape of the
cocotte (a small cup-shaped baking dish). Rub cocotte with whole butter and
garlic clove. Alternate layers of potato and sauteed onions, seasoning each
one until cocotte is full.
STEP TWO: Preparing the Custard Royale-- Combine 4 eggs, 8 ounces heavy
cream, salt, and white pepper and pour over cocottes, pressing gently on
potatoes to remove any air that may be trapped.
STEP THREE: Bake in preheated oven at 325 degrees F for approximately 45
minutes or until potatoes are tender and custard is set. Let sit 5 minutes
before removing from cocotte.
CHEF'S NOTE: Grated Romano cheese may be added for additional flavor.
Recipe By : Stanley Nicas of the Castle Restaurant, Leicester, MA
From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
STEP ONE: Preparing the Potatoes-- Sweat the onions in melted butter until
slightly browned. Peel and wash potatoes, slice thinly in the shape of the
cocotte (a small cup-shaped baking dish). Rub cocotte with whole butter and
garlic clove. Alternate layers of potato and sauteed onions, seasoning each
one until cocotte is full.
STEP TWO: Preparing the Custard Royale-- Combine 4 eggs, 8 ounces heavy
cream, salt, and white pepper and pour over cocottes, pressing gently on
potatoes to remove any air that may be trapped.
STEP THREE: Bake in preheated oven at 325 degrees F for approximately 45
minutes or until potatoes are tender and custard is set. Let sit 5 minutes
before removing from cocotte.
CHEF'S NOTE: Grated Romano cheese may be added for additional flavor.
Recipe By : Stanley Nicas of the Castle Restaurant, Leicester, MA
From: Gary Watson
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
