A crisp potato patty (Le paillasson) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 190) by Mireille Johnston
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potatoes
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parsley
- Show all ingredients...
- Serves : 2
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Beurre d'escargot; Wild duck baked with lemon, mustard, shallots and wine (Canard sauvage à la diable); Pork slowly cooked with onions, red wine and herbs (Civet de porc); Stuffed suckling pig cooked with vegetables and herbs (Cochon de lait vigneron); Fresh ham rubbed with herbs and baked slowly (Jambon grand-mère); Chicken baked with a wine, mustard and cheese sauce (Poulet au fromage); 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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