Pommes Anna: Difference between revisions
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imported>Hayford Peirce (added CC info to image -- will finish correcting this) |
imported>Hayford Peirce (finished the CC on the image) |
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[[Image:Pommes_Anna.jpg|thumb|212px||{{#ifexist:Template: | [[Image:Pommes_Anna.jpg|thumb|212px||{{#ifexist:Template:Pommes Anna.jpg/credit|{{Pommes Anna.jpg/credit}}<br/>|}}A slightly simplified version of the classic dish, cooked, nevertheless, in lots of butter.]] | ||
'''Pommes Anna''' or '''Anna potatoes''', are a classic French dish of sliced and layered [[potato]]es that are cooked in a very large amount of melted [[butter]]. For that reason, even though the butter is eventually discarded, and because their preparation is both meticulous and labor intensive, they are seldom prepared today in their original fashion. There are, however, numerous modern recipes that are somewhat easier to prepare and that use considerably less butter. | '''Pommes Anna''' or '''Anna potatoes''', are a classic French dish of sliced and layered [[potato]]es that are cooked in a very large amount of melted [[butter]]. For that reason, even though the butter is eventually discarded, and because their preparation is both meticulous and labor intensive, they are seldom prepared today in their original fashion. There are, however, numerous modern recipes that are somewhat easier to prepare and that use considerably less butter. |
Revision as of 15:54, 1 March 2008
Pommes Anna or Anna potatoes, are a classic French dish of sliced and layered potatoes that are cooked in a very large amount of melted butter. For that reason, even though the butter is eventually discarded, and because their preparation is both meticulous and labor intensive, they are seldom prepared today in their original fashion. There are, however, numerous modern recipes that are somewhat easier to prepare and that use considerably less butter.