Ingredients
3 medium russet potatoes, uniform in ize
1 vegetable oil for deep fryin
1 coarse salt
Directions
Peel and trim potatoes to an even oval shape. Using a mandoline, cut
the potatoes lengthwise, on the narrow side, into long, narrow, even
oval slices, slightly less than 1/8-inch thick. Pat dry on paper
towels.
Half fill 2 large saucepans with oil. Heat the first to 350f on a
deep fat thermometer. Heat the second pan of oil to 400f.
Drop several potato slices into the first pan. Remove from heat and
shake to keep potatoes from sticking together. When the oil
temperature drops to 300f, remove the potatoes with a skimmer and
plunge them into the second pan. (The potatoes will puff and bob
around on top of the oil.) Turn the puffs constantly until well
browned on all sides. Transfer the potatoes to paper towels to drain.
Bring both pans of oil back to specified temperatures, then repeat
until all potatoes are cooked.
Sprinkle with salt and keep warm until ready to serve.
a 1952 Gourmet Mag. favorite
NOTE: Be VERRRRY careful as there is a considerable tendency to
spatter oil, doing this. BURNS to the cook or kitchen FIRES are a
very REAL DANGER in this recipe.
Servings: 6 servings
Pommes Souffles Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, generally, these early recipes were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created a few documents describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, main course and desserts, something we still use today. Aspicius recounts how the early Romans made use of many aromatic flavours, including a few that will be familiar to modern chefs like basil, rue and dill. In the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices like basil and rosemary. The introduction of these new culinary ideas led to a torrent in recipe books, most of which still exist in private libraries. When we get to the 1900s, cookery books are in high demand, as a result of higher levels of literacy, people having increased free time and a general increase in wealth. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pommes Souffles recipe.
