Chapter XVIII · Vegetables and Farinaceous Products · No. 2215
2215—Pommes de Terre en Allumettes
Trim the potatoes square, and then cut them into small rods, of one-fifth in. sides. Put them in hot fat, and let them dry well before draining them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2215, p. 660. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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