CookEat Recipe
Potatoes Viennoise
Six seasoned mashed-potato ovals, lightly flattened, scored twice lengthwise, glazed with egg yolk and baked.
Method
Steps
Step 1
For the proposed linked No. 91 puree, peel eight medium potatoes. Boil them in about 1.9 L water with 1 tsp salt for the source's 35-minute guide or until tender; drain thoroughly and mash.
Step 2
Mix in 1/2 tsp salt, the provisionally measured white pepper, a light tsp grated nutmeg, two whole eggs and about 14 g butter for the source's five-minute guide. This use of the complete No. 91 puree is an editorial interpretation of No. 165's cross-reference.
Step 3
Divide the puree into six equal pieces. Sift a little flour onto a clean work surface and roll each into an oval. Flatten each slightly into the source's Vienna-bread-inspired form; cut two lengthwise incisions into each upper surface without cutting through.
Step 4
Lightly butter a baking sheet and arrange the six ovals with room between them. Beat one egg yolk lightly and brush the surfaces.
Step 5
Bake in a preheated very brisk oven for the printed 12-minute guide, extending as needed for a golden surface and a measured 74°C in the egg-bound centres and a visibly cooked, set yolk glaze; a thin glaze cannot be measured independently. Transfer to a warm dish and serve hot.
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