Anna potatoes

Anna potatoes (French: pommes anna ) is a potato casserole from French cuisine that was created by the chef Adolphe Dugléré , a student of the famous Marie-Antoine Carême .

A special round copper shape with two handles and a lockable lid ( cocotte ) is used for Anna's potatoes .

Anna potatoes are served with roasts and poultry .

Origin of name

Dugléré is said to have dedicated his creation to Anna, some sources speak of the actress Anna Judic , other sources of an Anna Deslions. The writer Marie-Louise Pailleron wrote in one of her stories in 1947 that the Anna potatoes were the result of the collaboration between an "elegant lady" named Anna Deslions and the Maître d'hôtel des Café Anglais , which was true of Dugléré.

preparation

Raw potatoes are peeled, cut into thin slices, washed, dried and seasoned with salt and pepper . The potato slices are arranged in the special shape or in a sauté pan in circular layers, salted and peppered; the layers must be evenly coated with butter and pressed together a little. They are baked in a closed vessel in a hot oven , then thrown out of the mold.

After Larousse they are put back in the mold and again in the tube to brown the other side as well. If the potatoes are cut into strips, the dish is called Annette potatoes .

Individual evidence

^ Marie-Louise Pailleron : Le paradis perdu: Souvenirs d'enfance. Albin Michel, Paris 1947, new edition as Kindle, FeniXX, ISBN 978-2-705-00159-9 , online
↑ John Campbell, David Foskett, Neil Rippington, Patricia Paskins: Practical Cookery Level 3 . 5th edition. Hodder Education, London 2011, ISBN 978-1-4441-2277-0 , pp. 97–98 (English, google.de ).
^ F. Jürgen Herrmann: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 59 .
↑ Julia Child : Mastering the Art of French Cooking . Knopf Doubleday Publishing Group, 2012, ISBN 978-0-307-95818-1 ( google.de [accessed July 8, 2019]).
↑ New Larousse Gastronomique (ed.): ANNA - pommes anna . Hamlyn, London 2018, ISBN 978-0-600-63587-1 ( google.de [accessed July 8, 2019]).

[1] Marie-Louise Pailleron : Le paradis perdu: Souvenirs d'enfance. Albin Michel, Paris 1947, new edition as Kindle, FeniXX, ISBN 978-2-705-00159-9 , online

[2] John Campbell, David Foskett, Neil Rippington, Patricia Paskins: Practical Cookery Level 3 . 5th edition. Hodder Education, London 2011, ISBN 978-1-4441-2277-0 , pp. 97–98 (English, google.de ).

[3] F. Jürgen Herrmann: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 59 .

[4] Julia Child : Mastering the Art of French Cooking . Knopf Doubleday Publishing Group, 2012, ISBN 978-0-307-95818-1 ( google.de [accessed July 8, 2019]).

[5] New Larousse Gastronomique (ed.): ANNA - pommes anna . Hamlyn, London 2018, ISBN 978-0-600-63587-1 ( google.de [accessed July 8, 2019]).