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27 Cards in this Set
- Front
- Back
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Chateau |
Waxy, steam or boil, finish w/ butter and parsley |
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Demi chateau |
Waxy, syeam or boil, same as chateau but with flat bottom |
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Fondant |
Waxy, bake in oven in buttered pan, 5cm long lozenge shape with butter glaze |
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Parisienne |
Waxy or starchy, boiled in salted water,then simmered for 7-8 min, cut into 3cm balls with melon baller |
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Duchesse |
Starchy, boil or steam until tender then pass through food mill, mixture often shaped with a piping bag |
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Marquise |
Starchy, boiled or steamed, variation of duchesse piped into a nest shape and centre filled with tomato concasse |
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Croquette |
Starchy, dry in oven, boil or steam, then deep fry |
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Berny |
Starchy, dry in oven then boil or steam, deep fry, shape into small balls breaded with slivered almonds |
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Dauphine |
Starchy, deep fried until tatoes float, misc shapes |
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Lorette |
Starchy, deep fried until tatoes float, crescent shaped w/ 1 oz of cheese per pound |
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Obrien |
Waxy, sauteed alongside vegetables, diced and seasoned with julienne onions, salt and peppered, garnished with parsley |
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Hungarian |
Waxy, simmer until stock is evaporated, thick sliced |
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Bouillon |
Waxy, simmered in stock until it has almost evaporated, similar to hungarian but tatoes are trimmed to more portionable sizes |
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Booulangere |
Waxy, braised, uniformly cut shingle-like presentation with browned onions |
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Jackson |
Starchy, baked in oven, stuffed oval/barrel shape with duchesse tato piped inside |
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Scalloped |
Waxy, raw or sweated,baked in oven, uniformly cut 2mm pieces with bechemel sauce |
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Dauphinoise |
Waxy, bake until golden brown, sliced or diced 1mm thick |
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Savoyarde |
Waxy, bake in oven, thin slices made with chicken stock |
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Au gratin |
Waxy, browned under broiler or salamander, 1cm dice |
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Pave |
Waxy, baked while weighted down by a pan of hot water, thin layered slices cut into desired shapes |
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Allumette |
Starchy, deep fried, thin 0.5cm strips |
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Gaufrette |
Starchy, deep fried, cut into thin slices with fluted mandolin blade every 90 degrees |
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Pont neuf |
Starchy, deep fried 1.25cm strips |
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William |
Mealy, boiled then mashed,pear shaped duchesse |
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Pommes au for |
Mealy, baked or steamed in foil |
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Anna |
Waxy, baked in ovenproof dish |
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Pailles |
Mealy, dry heat and deep fried, shoestring shape |
