Macaire potatoes
Macaire potatoes , and Macaire potatoes are a potato -Spezialität of French cuisine , as a side dish are served mainly to meat dishes. They are potato cakes that are fried on both sides like hash browns .
They are made from large potatoes that are baked unpeeled in the oven and then cut in half. The potato halves are hollowed out to the skin with a spoon; The dug potato mixture is roughly mashed with a fork, mixed with a little butter, salted, peppered and then fried on both sides in a pan to make cakes. For shaping, the potato mixture can also be rolled into a roller, from which slices are then cut.
The addition of egg yolk improves the consistency, while the addition of minced ham , onion or chives offers other flavor nuances.
The French term “ pommes de terre à la Macaire ” can be traced back to the year 1866 on the menu of a restaurant. The name "Macaire", after which this supplement was named, refers to "Robert Macaire" - a fictional character from the melodrama L'Auberge des Adrets , which was very popular in France in the first half of the 19th century.
literature
- Erhard Gorys : The new kitchen dictionary . 10th edition. dtv, Munich 2006, ISBN 3-423-36245-6 .
- Richard Hering: Lexicon of the kitchen . 23rd edition. Pfanneberg, Haan-Gruiten 2002, ISBN 3-8057-0470-4 .
Individual evidence
- ↑ Manfred Höfler : Dictionnaire de l'art culinaire français. Etymologie et histoire . Édisud, Aix-en-Provence 1996, ISBN 2-85744-747-7 , pp. 121 (French).