"Matchsticks." Puff pastry strips, cut into "matchsticks"and baked. They are often spread with forcemeat or flavoured butter and topped with savoury titbits, such as anchovies, cheese, olives or shrimps and served as appetisers. It is also the name for fried matchstick potatoes. Can also be spread with royal icing, baked and served as little cakes.
"Potatoes Alphonse." Cooked potatoes, diced, with milk, minced green peppers, garnished with grated Parmesan cheese and baked.
"Anna potatoes." Potatoes cut into thin rounds and baked in layers with butter to accompany roasted meats and poultry. They should be baked and brown on the outside, soft on the inside. They are then turned upside down, turned out of the dish and cut in wedges like a cake. Invented for Anna Deslions, 19th C courtesan.
"Annette potatoes." Potatoes cut into strips instead of rounds (like pommes de terre Anna) and baked in layers with butter. They should be baked and brown on the outside, soft on the inside. They are turned out and cut in wedges like a cake.
