placing small pats of butter and
seasoning with a little salt and
pepper at intervals. Over the top
place a piece of buttered paper and
put the cover on.
Cook them in a slow oven
(Regulo 2 or 3) for 40 minutes to
an hour. They can either be turned
out on to a dish or served from the
terrine.
It must be admitted that modern
English commercially grown
potatoes are not very successful for
dishes such as pommes Anna.
Yellow-fleshed, waxy kidney
potatoes should be used.