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The gourmet potential of the potato
 
 

The gourmet potential of the potato

Or back to tradition

Without complicating things, you could, by way of a change, treat them to tender baked potatoes with thick sour cream and caviar or smoked salmon. And, to top this off, why not a glass of vodka or aquavit, both of which are spirits distilled from potatoes. Today, when a busy working life obliges us to hastily prepare and gulp down our meals, we take more pleasure in cooking for our friends. At those moments we rediscover a wealth of culinary tradi­tions. To give you some examples of successful and original dishes, we would like to invite you on a gas­tronomical trip with our tuberous nightshade acting as a guide. The countries of Europe will open their cookery books to present you with their best potato ­based recipes.

* Auguste Escoffier (1847‑1935) was the most renowned chef in his day. He opened the Savoy in London and then went to the CarIton. He was a pionner in making dishes lighter and in sim­plifying menu planning.

Polder Soup

Dutch recipe - preparation time: 25 minutes 

Ingredients: an equal number of potatoes and tur­nips, butter, milk, egg yolk, salt, pepper, nutmeg.

Peel the potatoes and the turnips and cook them in salted water. Mash in the blender. Add a little milk, and a big lump of butter and sprinkle with pepper. Put an egg yolk into a soup‑tureen. While beating the egg, gradually add the soup. Sprinkle with grated nutmeg before serving.