Tourte Bourbonnaise from Tony Bilson's Recipe Book by Tony Bilson
Tourte Bourbonnaise is a classical example of Savoyard cooking. It is a simple dish that can be enhanced by the addition of copious quantities of truffle. In this form, however, it makes a deliciou...
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Cooking tools:
- Kitchen scale
- Rolling pin
- Skillet
- Mixing bowl
- Baking sheet
- Chef's knife
- Oven
- Spoon
Ingredients
- 50 g butter
- 1 tbl chopped shallots
- 3 sprigs chervil, chopped
- ½ bunch chives, chopped
- salt
- ground black pepper
- 200 ml cream
- 650 g puff pastry
- 750 g potatoes, peeled and finely-sliced into discs
- 450 g veal fillet, cut into 5-cm strips
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