Chapter XVIII · Vegetables and Farinaceous Products · No. 2238
Built upon: No. 2213Pommes de Terre Duchesse au Chester
2238—Pommes de Terre Parmesane
Proceed as directed under “Pommes au Chester” (No. 2213, Pommes de Terre Duchesse au Chester), but substitute Parmesan for the latter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2238, p. 664. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →