CookEat Recipe
Potatoes Bignon
Twelve baked potato half-shells filled with sausage, shallot and seasoned mash. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0403. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected raw pork sausage route and verify 71°C in the filling; the short browning and baking guides alone do not prove that endpoint. Wash the potatoes and use clean heatproof shells. The folded service napkin is retained as the documented serving detail. Limites : Potato and sausage sizes, edible recovery, shell capacity and final cooking time remain unknown. Twelve filled shells are the source construction, not a diner count.
Method
Steps
Step 1
Wipe six medium round potatoes, bake in oven for printed forty-minute guide until tender. Halve, scoop flesh into bowl and retain twelve intact shells.
Step 2
Season the scooped potato flesh with its teaspoon salt, provisional half teaspoon white pepper and quarter teaspoon nutmeg; add 120 mL HOT milk and one tablespoon butter. In a separate pan lightly brown two skinned sliced RAW PORK sausages and six VERY FINELY CHOPPED shallots in one teaspoon butter, using two minutes as a historical guide.
Step 3
Mix the sausage and shallot preparation into all the potato flesh for five minutes. Refill the twelve shells, divide ONE tablespoon grated Parmesan over all their tops, and bake in a hot oven using ten minutes as a guide until golden and the pork filling reaches 71°C. Transfer to the serving dish lined with a clean folded napkin and serve hot.
Cooked it? Rate it.
Cooked 0 times