Pommes Anna: Difference between revisions
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imported>Hayford Peirce (reminor rewriting) |
imported>John Stephenson (links) |
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[[Image:Pommes_Anna.jpg|thumb|212px|A slightly simplified version of the classic dish, cooked, nevertheless, in lots of butter.]] | [[Image:Pommes_Anna.jpg|thumb|212px|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 | '''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 00:37, 14 October 2007
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.