Chapter XVIII · Vegetables and Farinaceous Products · No. 2207
Built upon: No. 2228Pommes de Terre Macaire
2207—Pommes de Terre Byron
Prepare the required amount of “Pommes Macaire” (No. 2228, Pommes de Terre Macaire), and cook in butter in a small frying-pan. Dish; sprinkle copiously with cream and grated cheese, and set to glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2207, p. 659. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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