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''Pommes Anna'' or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin. The slices, salted and peppered, are layered into a pan (see below), generously doused with clarified butter, and baked/fried until they form a cake. Then they are turned upside down every ten minutes until the outside is golden and crispy. At the end of the cooking period, the dish is unmoulded and forms a cake 6 to 8 inches in diameter and about 2 inches high.〔Julia Child (1970), ''Mastering the Art of French Cooking'', Vol. 2, Alfred Knopf Inc.〕 It is then cut in wedges and served immediately on a hot plate, usually accompanying roasted meats. A special double baking dish made of copper called ''la cocotte à pommes Anna'' is still manufactured in France for the cooking of this dish. It consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking. The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the ''grandes cocottes'' of the period. There is disagreement about which beauty the dish was named after: the actress ''Dame Judic'' (real name: Anna Damiens), or Anna DesLions.〔(Personal Page of Yves Huot-Marchand )〕 ==See also== * List of foods named after people ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pommes Anna」の詳細全文を読む スポンサード リンク
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