Glossary P
Pommes Dauphine or crispy potato puffs refer to a French potato dish made with butter, egg yolk, choux pastry; plated with meat or game. They are croquettes made by combining potato purée with choux pastry which are formed into balls, rolled in breadcrumbs and deep-fried.
Choux pastry is a cream-puff pastry dough.
Dauphine is pronounced "doh-feen".
Pommes Rot/Weiß also called Pommes Bahnschranke refer to potato fries or pommes frittes with ketchup and mayonnaise. Rot (red) represents the Catsup and Weiß or Weiss represents the Mayonnaise
Pommes Ro/Weß literally means potato chips red/white or potato chips "level crossing barrier" (Bahnschranke) because of the way the barrier is painted red and white
Pontack sauce refers to a spicy elderberry sauce which is made by steeping elderberries in cider vinegar for several hours before straining to remove the skin and seeds and then its simmered with ginger, shallots and a blend of spices.
Pontack sauce said to give extra flavor to sauces and gravies and said to be amazing when use for duck, pork and venison dishes.
Traditionally, it is said that Potack sauce must be left to mature for 7 years before it can be use.