Chapter XVIII · Vegetables and Farinaceous Products · No. 2205
Built upon: No. 219Potato CroquettesNo. 174Anglaise (for Egg-and-bread-crumbing)
2205—Pommes de Terre Berny
Add chopped truffles to some “Croquette” paste (No. 219, Potato Croquettes), in the proportion of two oz. of the former to one lb. of the latter; and divide up this preparation into two-oz. portions. Mould these to shapes resembling apricots; dip them in beaten eggs (No. 174, Anglaise (for Egg-and-bread-crumbing)), and roll them in almonds cut into the thinnest possible splinters. Plunge the potato balls into hot fat five or six minutes before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2205, p. 659. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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