Château Potatoes
Buttery, soft, delicious bites of potato. Shown here with Sirloin with Béarnaise Sauce
City/Region: Titanic | United Kingdom | France
Time Period: 1903 | 1912
The Victualling Department on board the Titanic included the cooks, waiters, bartenders, cabin stewards, cleaners, elevator operators, musicians, postal clerks, and those who worked in the Turkish bath, the gymnasium, and the barbershop. Every day, the head chef and other crew members would meet to discuss and coordinate what they would require for the meals. They would have the needed supplies from the Milk & Butter room, the Meat & Poultry room, and the Vegetables room for these potatoes served with steak and béarnaise sauce.
The meals served on the Titanic were based on Escoffier, and that’s where this recipe comes from. It takes some time to make these potatoes, but it’s not difficult, and the result is so buttery and soft and delicious.
“Pomme de Terre Château
Trim the potatoes to the shape of large olives, place them in a shallow pan, season and cook slowly in clarified butter until very soft and golden brown. Arrange in a deep dish and sprinkle with chopped parsley.”
Ingredients:
- 1 lb (450 g) small golden potatoes
- 2 tablespoons clarified butter or ghee
- Salt
- Parsley
Instructions:
- Cut off the sides and ends of the potatoes to make them into rectangles. Use a paring knife to carefully carve them into an olive shape.
- Melt the clarified butter in a pan over low heat with a little salt. Add the potatoes and stir occasionally until they’re soft and golden brown, about 15 to 20 minutes.
- When they’re done, garnish with chopped parsley and serve them forth with Sirloin with Béarnaise Sauce for a first class dinner aboard the Titanic.