Chapter XVIII · Vegetables and Farinaceous Products · No. 2202
2202—Pommes de Terre à l’Anglaise
Turn the potatoes to the shape of large garlic cloves, and cook them in salted water or steam. They accompany more especially boiled fish.
The English method is to cook them without salt.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2202, p. 658. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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