Sides recipes

Pomme paille

potatoes are cut with a juliennejern, baked in deep fat.

Pomme pont-neuf

large potatoes cut into 1, 5gange 1, 5gange3 cm and are prepared as French fries.

Pomme parisenne

potatoes udbores with a parisiennejern, the large ball, blanched and fried in clarified butter, Golden with seasoned with salt.

Pomme holiday

Large baked potatoes cut through and eroded, the innards are mixed with finely chopped, butter, steamed herbs at a ratio of 2 parts 1 part Moss herbs, season with salt and pepper is filled into the husk again, sprinkled with cheese and soaked with butter and b

Pomme Marcaire

the innards of baked potatoes are blended and fitted with 100 grams of butter per URkg.mos, season with salt and pepper, potato dough be deployed in 2 cm thickness ig sliced and baked Golden in clarified butter is used as underlay for e.g.. tournedos, kalvemed

Pomme croquette

mealy potatoes boiled puremøre, radiator and stirred up with 100 grams of butter per kg. potatoes. Then over heat with 4 egg yolks, season with salt and pepper. kartoffelmosen is injected which clots or rods, cool paneres in udpisket egg white flour and bread

Pomme lyonnaise

3 parts 1 part boiled potatoes onion, cut into slices and sauté separately lightly golden in butter, mix and season with salt and pepper, sprinkle with chopped parsley.

Pomme allumette

large peeled potatoes are peeled with a allumette-iron ellerstrimlet in stick-thickness, then deep fried.