Duchess potatoes

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Duchess potatoes
Herzoginkartoffel fcm.jpg
Origin
Place of origin France
Details
Main ingredient(s) Mashed potatoes, eggs

Duchess(e) potatoes (French: pommes de terre duchesse) consist of a purée of mashed potato and egg yolk, butter, salt, pepper, nutmeg, which is forced from a piping bag or hand-moulded into various shapes which are then baked at 245 °C (475 °F) until golden. They are a classic item of French cuisine.[1][2][3]

See also

References

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  1. Auguste Escoffier, (1907), Le guide culinaire.
  2. Larousse gastronomique (1961).
  3. Duchess Potatoes Cook's Country, 2010.