Monday, June 7, 2010

Pommes de Terre, Barigoule

From "Twenty-four Little French Dinners and How to Cook and Serve them", by Cora Moore, 1919.

Place ten potatoes in a saucepan with enough broth to cover them and boil slowly till done. Drain, taking care not to break them. Put a teacupful of olive oil into a deep frying pan, heat, put in the potatoes, tossing them till they are browned all over lightly. Place on a dish and sprinkle with salt, pepper and vinegar. Serve piping hot.

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