Potatoes Annette With Oeufs Sur Le Plat Recipe


Ingredients

350 g potatoes, peeled
25 g butter
1 eggs (1 or 2 per person)
1 salt and pepper


Directions

A crispy cake of julienne potatoes cooked in butter makes a delicious
base for lightly cooked eggs. A perfect supper dish which costs next
to nothing, a memorable meal served with a soft lettuce salad and
some fresh bread.

Cut the potatoes into strips ('julienne'). Wash them in cold water
and dry thoroughly. Season with salt and pepper. Heat the butter in a
heavy frying pan and saute the potatoes until they are well coated,
then press them down into a cake with the back of a fork. Brown on
one side only over a very low heat, covered with a lid, for 30
minutes. When well browned, loosen around the edges and carefully
invert on to a platter, and keep warm.

Put a little more butter into the pan and heat gently. Break one or
two eggs per person into the pan and cook through gently until they
set lightly, without browning the whites (oeufs sur le plat are a far
cry from a fried egg!). Serve on wedges of the potato cake.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias


Servings: 2 servings

 

 

Potatoes Annette With Oeufs Sur Le Plat Recipe brought to you by Recipe Ideas


Categories: Potato; Vegetable


The History of Recipes

Written recipes as a concept can be observed way back into the far past, in truth as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that is, mostly, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.

The truth of the matter is, the most ancient recipe discovered so far, according to experts are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated.

As we move on, we have a couple of interesting cookery books from the 1300s - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they have no connection with the spicy food that is served today, but instead accounts of the types of meals cooked for the rich people of those days.

Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new spices and herbs led to an outbreak in manuscripts on cookery, the majority of which are kept safe in private cookery archives.

During the following few hundred years, the rich families of Europe tried to serve up the best banquets, and because of this chefs and their recipes became highly prized. Even so, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes to help cooks of their time.

By the advent of the 20th century, cooking publications are increasing in popularity due to higher levels of literacy, leisure time and disposable income.

The revolution that is television brought us celebrity chefs and the spin-off recipe books.

Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this site.

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We hope you enjoy this Potatoes Annette With Oeufs Sur Le Plat recipe.

 


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