Pommes dauphine
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Pommes dauphine, sometimes called dauphine potatoes,[1] are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or rounds that are deep-fried at Template:Cvt.[1][2]
Namesake
The dish is named for the Dauphine of France, wife of the heir apparent to the French throne.Script error: No such module "Unsubst".
Cuisine
Pommes dauphine typically accompany red meats or chicken.[3] Typically served in restaurants, they are often for sale at supermarkets in France.Script error: No such module "Unsubst".
Related potato preparations include pommes noisette, pommes duchesse, croquettes, and pommes soufflées. Pommes dauphines are unique, however, with the choux pastry yielding a less dense dish.Script error: No such module "Unsubst".
See also
References
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- ↑ a b Larousse Gastronomique (2009), p. 355. Hamlyn
- ↑ Script error: No such module "citation/CS1".
- ↑ Elizabeth David (1970), French Provincial Cooking, p. 273. Penguin Books
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