Chapter XVIII · Vegetables and Farinaceous Products · No. 2229
2229—Pommes de Terre Maire
Prepare these exactly like “Pommes à la Crème.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2229, p. 663. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →