Page 14 - livret-recette-sherpa-2010-en

Salt, pepper

Potato cakes:

1 kg agria potatoes, 1 egg 200 ml white wine 4 tablespoon chopped parsley 100 g grated beaufort cheese 150 ml whipping cream Salt, pepper, nutmeg

Our Terre de l’Alpe selection:

beaufort cheese, mountain honey.

oven (thermostat setting 6). Once browned, deglaze with vinegar, add the veal broth and boil to reduce by half. Remove the shoulders and strain the gravy in a conical straine

Potato cakes: Peel, wash and gr the potatoes.

Add salt and pepper to remove juices and leave for 10 min. Press and dry.

Mix the white wine, cream, minc parsley, egg, beaufort cheese and nutmeg. Shape the potato cakes Fry in oil at 170°C, turn over ever so often, dry on kitchen towel.

SHE225-Livret recette 2010 GB vecto.indd 14 19/10/10