Chapter XVIII · Vegetables and Farinaceous Products · No. 2216
Built upon: No. 2221Pommes de Terre Soufflées
2216—Pommes de Terre Chatouillard
Trim the potatoes, and cut them into long even ribbons one-eighth in. thick. Treat these ribbons like “Pommes soufflées” (see No. 2221, Pommes de Terre Soufflées).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2216, p. 660. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →