Chapter XVIII · Vegetables and Farinaceous Products · No. 2208
2208—Pommes de Terre Château
Turn them to the shape of large olives; season them; cook them gently in clarified butter, that they may be golden and very soft; and, just before serving, sprinkle them moderately with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2208, p. 659. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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