THE CHEFS RECIPES

Parmentière de Thierache
Potatoes cooking from the Thièrache
A recipe from the Lion Rouge - Couçy le Château
 

- Salads: lettuce, chicory (according to the seasons)
- 4 potatoes - 200 g of Maroilles
- 2 eggs - 200 g of smoked breast
- 20 cl of crème fraiche - Parsley
- Salt, Pepper - Flesh of the potato
 

How to cook (4 pers.) :

- Wash very well the potatoes.
- Cook them in pot with the skin.
- Cut potatoes in two in the length, dig them, keep the flesh.
- Mix ingredients after having minced everything, incorporate the flesh of potatoes.
- Furnish potatoes of this stuffing.
- Brown them in the warm oven (165° Celcius).
Set :
- Put the mixture of salads.
- Put golden potatoes above.

Good appetite !

 

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