Potato Dishes
Marquise Potatoes
Duchess potato piped into nests with a star tube, browned, and filled with hot tomato concassé and a pinch of chopped parsley.
- Serves 10
- Piped, then browned
- Made with duchess potato mixture
- French
Method
Pipe the duchess potato mixture through a forcing bag with a star tube, in a similar manner to duchess potatoes but leaving a cavity in the top.
Brush over lightly with melted margarine and brown under the salamander (a very hot grill) or in a hot oven (220°C (200°C fan)).
Fill the cavity with hot tomato concassé.
Sprinkle the tomato with a little chopped parsley and serve.
Tip: tap a step to tick it off as you cook.
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See also
Shopping list for 10 portions
Fruit & veg
Dairy & eggs
Fresh herbs
Converted from the original Cookeryonline recipe card (No. 22).