Chapter XVIII · Vegetables and Farinaceous Products · No. 2217
2217—Chipped Potatoes
Cut the potatoes into thin roundels, by means of a special plane; put them into cold water for ten minutes; drain them; dry them in linen, and fry them, keeping them very crisp. Serve them cold or hot, with game roasted in the English way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2217, p. 661. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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