Duchess potatoes
From Wikipedia, the free encyclopedia
| Duchess potatoes | |
|---|---|
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| Place of origin: | |
| France | |
| Main ingredient(s): | |
| Mashed potatoes, eggs | |
| Recipes at Wikibooks: | |
 Duchess potatoes | |
| Media at Wikimedia Commons: | |
 Duchess potatoes |
Duchess(e) potatoes (French: pommes de terre duchesse) consist of a purée of mashed potato and egg with cream, butter, salt, pepper, nutmeg, and baking powder, which is forced from a piping bag or hand-moulded into various shapes which are then baked at 245 °C (475 °F) until golden. They are a classic item of French cuisine.[1][2][3]
References
- ↑ Auguste Escoffier, (1907), Le guide culinaire.
- ↑ Larousse gastronomique (1961).
- ↑ Duchess Potatoes Cook's Country, 2010.
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