Saff
17-11-2008, 18:19
I've just been looking at a really old recipe book for a potato dauphinois recipe.
It said the following quotes (selected):
"ANd itf it seem to the thrifty minded extravagant to use half a pint of cream to one pound of potatoes, I can only say that to me it seems a more satisfactory way of enjoying cream than pouring it over tinned peaches or chocolate mousse."
"Peel 1lb of yellow potatoes, and slice them in even rounds no thicker than a penny; this operation is very easy with the aid of the mandoline. Rinse them thoroughly in cold water- this is most important- then shake them dry in a cloth."
From French Provincial Cooking, Elizabeth David 1960
I then looked for another online and found a Delia one which contains these quotes:
"I know it does seem extravagant to use 5 fl oz (150 ml) cream for 1 lb (450 g) potatoes, but I would forego a pudding with cream once in a while in order to justify it."
"First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one), then plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch. Now dry them very thoroughly in a clean tea cloth."
Is it just a coincidence? I was a bit:o
In case you a wondering, yes I am very pedantic!
OK I'm going to go and have a try anyway.
It said the following quotes (selected):
"ANd itf it seem to the thrifty minded extravagant to use half a pint of cream to one pound of potatoes, I can only say that to me it seems a more satisfactory way of enjoying cream than pouring it over tinned peaches or chocolate mousse."
"Peel 1lb of yellow potatoes, and slice them in even rounds no thicker than a penny; this operation is very easy with the aid of the mandoline. Rinse them thoroughly in cold water- this is most important- then shake them dry in a cloth."
From French Provincial Cooking, Elizabeth David 1960
I then looked for another online and found a Delia one which contains these quotes:
"I know it does seem extravagant to use 5 fl oz (150 ml) cream for 1 lb (450 g) potatoes, but I would forego a pudding with cream once in a while in order to justify it."
"First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one), then plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch. Now dry them very thoroughly in a clean tea cloth."
Is it just a coincidence? I was a bit:o
In case you a wondering, yes I am very pedantic!
OK I'm going to go and have a try anyway.