CookEat Recipe
Potatoes Parmentier
Six individual potato puddings with onion, tomato and egg yolks, lined with parsley and served with smooth tomato sauce.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Have one gill finished smooth tomato sauce hot and ready. Boil four medium peeled potatoes in two quarts water with one teaspoon salt for about thirty minutes, until tender. Drain and press through a potato masher into a bowl.
Step 2
Heat one tablespoon butter in a small saucepan. Add half a finely chopped white onion and brown gently for four minutes, stirring occasionally. Add two peeled, seeded and crushed red tomatoes, mix lightly and cook for five minutes.
Step 3
Add the mashed potatoes, two yolks separated from two pasteurized shell eggs, one tablespoon plain unwhipped thick pasteurized dairy cream, half an ounce butter, the separate half teaspoon salt, two saltspoons white pepper and one saltspoon grated nutmeg. Mix briskly with a wooden spoon while cooking on the stovetop for eight minutes, then move the pan to the work surface.
Step 4
Lightly butter six individual oven-safe pudding moulds and sprinkle a little very finely chopped parsley over the inside of each. Fill with the potato mixture. Put the moulds in a small roasting tin and pour in hot water halfway up their sides. Cover with a lightly buttered sheet of food-grade baking parchment rated for at least 350°F, trimmed within the tin.
Step 5
Bake for about fifteen minutes, continuing as needed until the mixture is set sufficiently to unmould and the centre of each mould reaches at least 74°C. Remove carefully from the hot-water bath, unmould onto a hot dish and pour the one gill finished tomato sauce around the six puddings. Serve promptly.
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