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Tasty. This is quite a rich accompaniment, particularly if you reduce the stock & cream right down. Mum gave me this one which she's frequently used from an Italian (because there's a Normandy in Italy?) cooking book.
I struggle to find something to serve this with, not that it's not tasty at all. I've had it with a schnitzel, which was pretty nice although not strictly true to the French name or the Italian cookbook recipe...
Ingredients
Makes 4 servings
- 50gm butter
- 2 shallots, thinly sliced
- 1 leek, thinly sliced
- 4 slices of bacon / pancetta sliced
- 4 or 5 potatoes, sliced thinly
- 500 ml Beef stock
- 250 ml cream
Preparation
Melt the butter in a large saucepan, and add the shallots, leeks & bacon. Cook over a medium heat until softened (shallots & leeks) and cooked (bacon). Add the potatoes & stock (to cover the potatoes).
Increase to a high heat & reduce the stock right off, then pour in the cream & reduce heat until thickened. Remove & serve immediately
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