CookEat Recipe
Potatoes Bretonne
Potato quarters slowly simmered in an onion sauce made with veal broth.
Method
Steps
Step 1
Wash the vegetables. Peel the four medium carrots and two small turnips, leaving them whole. Peel the two onions and parsley root. Trim and thoroughly wash the three leeks. Trim the roots and stale outer parts from the two whole celery heads, separate their ribs and wash well. Put the three pounds of raw veal bones in a stockpot large enough for the five gallons of water and all the vegetables, with room above the liquid. Add the five gallons of cold water, bring to a boil and carefully skim off the scum.
Step 2
Add the prepared carrots, turnips, onions, parsley root, leeks and celery. Cover and cook at a slow boil for four hours. Strain through cheesecloth into clean heatproof containers. Measure one pint of the finished hot broth for the potatoes. Divide the remaining broth into small shallow containers, cool rapidly in an external ice-water bath and refrigerate promptly at 40°F or below, within two hours of cooking. Keep the ice water outside the containers.
Step 3
Peel and finely chop the good-sized white onion. Wash and peel the six medium raw potatoes, then cut each into even quarters. Melt the half ounce of butter in a saucepan and lightly fry the chopped white onion for three minutes. Stir in the tablespoon of flour and cook gently for five minutes, stirring.
Step 4
Pour in the measured pint of hot finished broth and mix thoroughly. Add the raw potato quarters, teaspoon of salt and half teaspoon of white pepper. Mix lightly, cover and simmer slowly for about thirty-five minutes, until the potatoes are tender. Pour the potatoes and all their sauce into a hot serving dish and serve.
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