Ingredients
- 2 egg yolks
- 700 gr baking potatoes
- 350 ml cream
- 140 gr shallots (finely chopped)
- 120 ml dry sherry wine
- 75 gr butter
- 40 gr mushrooms (sliced fresh)
- 16 gr flour
- 1 gr salt
- 1 gr cayenne
Cut and cook potatoes as in above recipe. In a skillet, melt butter and saute shallots. Stir in flour and cook 3-5 minutes stirring constantly. Add cream and stir until thickened, then add the mushrooms, salt and cayenne and cook for about 3 minutes. Beat sherry and egg yolks together and quickly stir into the hot mixture. Put the potatoes in an ovenproof baking dish, and pour the Thermidor sauce over potatoes. Bake at 150ºC or 20 minutes to heat thoroughly. FROM: CAROLE ROCK (TSTW72B)
