Chapter XVIII · Vegetables and Farinaceous Products · No. 2204
2204—Pommes Anna for Garnishing
Either dariole- or baba-moulds may be used for this purpose; but they should be tinned copper ones if possible. After having thoroughly buttered them, garnish them with thin roundels of potato, cut to the diameter of the moulds, seasoned, and set one upon the other. Set the moulds on a tray containing enough very hot fat to reach half-way up to their brims, and cook in a very hot oven for twenty-five minutes.
Turn out just before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2204, p. 659. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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