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Pommes Aligot

David_Quintana_63467

For those with experience in making them for a nightly service... How would you hold them and finish them during a nightly service.
Would you just have a pommes base and fold in your dairy to order...or is there something else??

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robert.c.brown15

is it in the book? I can't seem to find it but maybe I missed it or it is called something else...?

David_Quintana_63467

I have that book...didnt even look in it duh.... Thanks @chris

Chris_Young_80640

According to my friend who was sous chef for Michel Bras—who is famous for his pomme aligote—they prepare the pomme puree in advance, but milk and cheese have to be folded in a la minute to get the best results.

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