Chapter XVIII · Vegetables and Farinaceous Products · No. 2206
Built upon: No. 1307Gigot à la Boulangère
2206—Pommes de Terre à la Boulangère
This preparation has been given in various recipes (see No. 1307, Gigot à la Boulangère).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2206, p. 659. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →