Chapter XVIII · Vegetables and Farinaceous Products · No. 2209
2209—Pommes de Terre à la Crème
Vitelotte or new kidney potatoes are needed for this preparation.
Cook them in salted water; peel them as soon as this is done, and cut them into rather thick roundels. Put them in a sautépan; moisten, enough to cover them, with boiling cream; season, and reduce the cream.
At the last moment, finish with raw cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2209, p. 659. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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