Recipe created by Jean-Paul HERVÉ
Chef d’Argent 1988
Restaurant LE CYGNE
Amphion-les-Bains / Haute-Savoie

Use 1.5 mm depth cutter

Using a strip-cutter, form Bintje* potatoes into wide bands, blanch these then drain and pat them dry.

Cut the bands into rectangles 9 cm wide and 14 cm long.

Recipe for the stuffing: cook the oxtail in the manner of a pot-au-feu, remove the meat from the bones and chop it with a knife.

Add a little tomato purée, together with chopped onions, shallots, garlic and parsley, previously softened in butter.

Mix well and season as necessary.

With a forcing bag, pipe a line of stuffing down the long edge of each of the potato rectangles.

Form them into rolls and place them side by side in a dish with raised borders.

Add a little of the oxtail stock and braise for about 10 minutes in an oven pre-heated to 260°C.

Arrange on a serving-dish and keep hot.

Add some tomato concassé and chopped tarragon to the braising liquor, reduce it and purée in a food-processor then beat in enough butter to produce a smooth, shiny sauce.

Place the rolls on a serving dish, superimposing them in alternate directions, and coat with the sauce.

Serve accompanied by small turned vegetables, celery-leaved parsley and a little poached marrow-bone (optional).

Allow 2 rolls per person as an entrée or 4 for a main course.

* Potato varieties used in France, all with large tubers and firm flesh.