Notes from the Garden. Pommes Marquise
Once the Kitchen is set up, transitioning to misen place for service. Here is a structured approach
Pomme Marquis
Entremetier
Equipment
- pot for boiling potatoes
- ricer
- mixing bowl
- baking sheet with parchment
- piping bag
Ingredients
- 1 pound potatoes floury variety (ie russet or Yukon Gold)
- 1 yolk
- 1 ounce butter
- salt and white pepper
- oil for brushing on top
Instructions
- peel and cut potatoes
- cut into even sized pieces
- boil in salted water
- drain and cool
- mash and mix
- pipe into rosettes
Bake
- Brush the top of Pomme with Yolk
- Bake at 350F until golden brown.
- DoneDone. Hold for service.