A crisp potato cake seasoned with herbs and cheese (Gâteau de pommes de terre) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 185) by Mireille Johnston
- nutmeg
- bay leaves
- Show all ingredients...
- Serves : 8
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Marinated slices of beef served with a rich wine and vegetable sauce (Boeuf à la sauvage); Rib steak with a shallot, wine and herb sauce (Côte de boeuf Bourguignonne); Stuffed suckling pig cooked with vegetables and herbs (Cochon de lait vigneron); Slices of ham cooked with shallot, wine, cream and tomato sauce, sprinkled with cheese and broiled (Jambon à la saulieu); Chicken baked with a wine, mustard and cheese sauce (Poulet au fromage); T-bone steak with a mustard, sherry and cream sauce (Le steak à la moutarde); Marinated chicken cooked with cream and grapes (Poulet aux raisins)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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