Savory Potato Tuille - CD Recipes -
Cooking District Recipes

Savory Potato Tuille

Categories: Amuse, Appetizers, Batters, Garniture
Step 1
1 lb potatoes - russet • cooked and mashed
4 oz butter - soft
Cook potatoes and let dry out. Rice while still warm and mix with soft butter. Reserve for step 2
Step 2
1/2 cup egg whites
1 tbsp dijon mustard
1/2 tsp thyme - fresh
1/4 tsp tarragon
salt and pepper to taste
Whip egg whites with mustard to a very soft stage. Add in herbs and salt and pepper. Fold gently into potato mixture to incorporate. Use the same type of template as you would for dessert tuille, using a Silpat.

Working very quickly, bake in a 325 oven to golden brown. Mold around desired shape. Great for appetizer, salad or crisp entree garnish.


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