Available on December 18th, 2012

Pommes de Terre Farcies a la Viennoise

This is the recipe for twice-baked Viennese-style potatoes. The filling consists of crème fraîche, Emmentaler cheese, eggs, and herbs, such as chervil, chives, tarragon, and parsley. They make ideal appetizers for a buffet-style party or as one of the main elements of a festive brunch.

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