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“I think this was in a McCalls magazine about 30 years ago. It makes for an easy dinner party with great food. Serve with a green salad and fresh French or Italian bread. Time to make does not include refrigerator time.”
1hr 40mins

Ingredients Nutrition


  1. DAY BEFORE: Peel and boil potatoes with 1 1/2 teaspoons salt until tender.
  2. Drain, mash and add 1/8 teaspoon pepper, 1/4 cup milk, 2 tablespoons butter and all but 2 tablespoons of the beaten egg.
  3. Beat fluffy.
  4. Half each cutlet, season and brown in 3 tablespoons butter.
  5. Put in an oven proof platter with sloaping sides, arranging side by side.
  6. Scrape skillet well and add water, wine, cream, cognac and seasoned salt.
  7. Bring to a boil and set aside.
  8. Put potatoes in a pastry tube and press out in a circular design along edge of platter.
  9. Brush with 2 tablespoons egg.
  10. Pour sauce over cutlets.
  11. Cut cheese into 10 1/4" slices.
  12. Put on each cutlet and cover with bacon.
  13. Cover with Saran wrap and refrigerate.
  14. ONE HOUR BEFORE SERVING: Take out of refrigerator and preheat oven to 375 degrees.
  15. Bake for 35-40 minutes or until tender and potatoes are golden.
  16. Slice cucumber slices once from the outer edge to the center and make a twist.
  17. Put twists of cucumber down center of platter.
  18. Decorate potato with thin wedges of tomato and freshly minced parsley.
  19. Garnish can be made ahead and refrigerated until needed.

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