Chapter XVIII · Vegetables and Farinaceous Products · No. 2240
2240—Pommes de Terre Robert
Prepare a composition of “Pomme Macaire,” and add thereto, per lb., three eggs and a large pinch of chopped chives. Cook in the frying-pan as for “Pomme Macaire.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2240, p. 665. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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