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Subject: Fondant Potatoes
Newsgroups: rec.food.cooking

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From: kirkserv[at]mcmail.com
Date: Sat, 27 Dec 1997 19:06:24 -0800
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Does anyone have any recipes for Fondant Potatoes. I had some many years
ago, but have forgotten how to cook them.

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From: homecooking.guide[at]miningco.com (Peggy)
Date: Mon, 29 Dec 1997 04:08:01 -0400
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Fondant Potatoes (Pommes Fondantes)
Found at:  http://brugold.com/potsample.html
(Copied and pasted verbatim - not my typos...grin)


U.S.            Ingredient              Metric                  Preparation
1 pound Old     480 g.                  Peeled and turned
Potatoes
1 pint          Veal stock              * litre                 Use for braising
1 ounce         Butter                  30 g.                   Melted  
1 Tsp.          Parsley                 5 g.                    Finely chopped

Method.

1.      Peel and turn the potatoes 2 inches (5cm) long by  * inch   ( 1 * cm) ant 
        the end wit the center diameter of 1 * inch ( 2 * cm).  Note this is a 
        practice skill and is used for the purpose as  presentation and definition.
2.      Place in a braising pan half cover with the stock and brush with the melted 
        butter
3.      Place in a hot oven 450 F  230 C. and cook till the potatoes are tender.  
        It is advised that brushing the potatoes with the butter during the cooking 
        process is recommended
4.      The potatoes are usually cooked when the stock is absorbed.
5.      Place in a serving dish and serve with chopped parsley

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From: gourmet[at]tpeaks.com (Sheryl Heller)
Date: Mon, 29 Dec 1997 19:09:45 -0800
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Here is two variations that I have.

2 Tbsp. mashed potatoes
1 1/2 c. confectioners sugar
1/2 tsp. vanilla

Season mashed potatoes with salt, butter and cream for
serving. Beat free from lumps, then measure out 2 tablespoons.
Work sufficient sugar into the mashed potatoes until the
consistency of good fondant, about like pie crust. This will
take about 1 1/2 cups. Flavor. Knead thoroughly. Place in a
casserole; cover with tight lid and allow to stand about 24
hours before using. Use as any other fondant. Yield: 1/2
pound.


1 potato
1 bag coconut (1 coconut,
ground in food chopper)
confectioners sugar
semi-sweet chocolate

Mash potato; add coconut and as much confectioners sugar
as need to make the mixture stiff enough to mold. Shape and
dip in melted chocolate. (make fondant into a roll, spread
with melted chocolate, cool in refrigerator and then slice it
into small pieces.)


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