Chapter XVIII · Vegetables and Farinaceous Products · No. 2201
2201—Potatoes (Pommes de Terre)
Ordinary potatoes are rarely of good quality in England, and they do not lend themselves as well as certain Continental varieties do to the various culinary uses to which this valuable tuber may be put.
The very best kinds of potato are almost unknown in England, and the Dutch and Vitelotte potatoes have to be imported.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2201, p. 658. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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