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Pommes châtouillard
1/ Peel
old potatoes chosen amoung the bigest ones. Wash.
2/ Detail the potages in cylinders
with the desired diameter (40 mm). Pierce a hole in each cylinder,
in the middle and in the lenght, with the help of the sharpened
pipe. Sting a cylinder on the point of the stem, center it
in the hole perfectly, and bring up the carrriage stinging
the adusted potatoe on the nails. Then gently push the carriage
and turn slowly. The "pomme chatouillard" measure
3 mm depht (1/8 ») and the cutted potatoe is wound round
the stem. If necessary, help the rolling up at the beginning
of the cut. Wash the casket from time to get rid of wastes.
3/ Thread spirals on wooden
skewers and dry with a hair-dryer.
4/ The "Pommes chatouillard"
being cut like above, pluge them in a first frying bath at
120°-130°C without washing them, during a few minutes.
Drain them, then pluge them again in a 180°C frying bath
until they blew up.
5/ Beef’fat gives good
results.
6/ Get spirals out of the deep
fat once they are "soufflé", that is to say
swelled up and lay them in bloud & crisp garlands on kitchen
paper to drain them.
Add
salt . Garnish dishes or plates. |
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For
the 1st time do not give up when the result is
not perfect !
Apples that aren’t "soufflés" will
delight your friends that will come for drinks !
The
ROUET turning slicer gets a “pomme
chatouillard casket accessory”. It has been finalized
for an examination (Eliminatory Best French Worker =
Eliminatoires Meilleur Ouvrier de France 1993) with help
of Mr Alain POLETTO Kitchen Professor
in the
L .T. H. THONON
and Mr GAY Restaurant
" Au Gay Séjour" SEYTHENEX
F-74210 FAVERGES.
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