Potatoes Thermidor Recipe


Ingredients

2 1/2 lb baking potatoes
1/3 cup butter
1 cup finely chopped shallots
2 tbsp flour
1 1/2 cup cream
1/4 lb sliced fresh mushrooms
1/2 tsp salt
1/4 tsp cayenne
1/2 cup dry sherry wine
2 egg yolks, beaten


Directions

Cut and cook potatoes as in above recipe. In a skillet, melt butter
and saute shallots. Stir in flour and cook 3-5 minutes stirring
constantly. Add cream and stir until thickened, then add the
mushrooms, salt and cayenne and cook for about 3 minutes. Beat sherry
and egg yolks together and quickly stir into the hot mixture. Put the
potatoes in an ovenproof baking dish, and pour the Thermidor sauce
over potatoes. Bake at 300 for 20 minutes to heat thoroughly. FROM:
CAROLE ROCK (TSTW72B)


Servings: 8 servings

 

 

Potatoes Thermidor Recipe brought to you by Recipe Ideas


Categories: Potato; Vegetable


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During Roman times 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, a style of dining still practiced today. This early Roman chef describes how the Roman cooks were skilled in the use of many different spices, including many that are still in use today such as basil, mint and parsley.

Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, such as rosemary and coriander. The introduction of these new culinary ideas was responsible for an increase in recipe manuscripts, many of which are kept safe in private collections.

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We hope you enjoy this Potatoes Thermidor recipe.

 


Potatoes Thermidor Recipe, one of many tasty recipes brought to you by Recipes Ideas




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