Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 221
221—Duchesse Potatoes
These are the same as the croquettes, though they are differently treated. They are made on a floured board in the shape of diminutive cottage-loaves, little shuttle-shaped loaves, small quoits, and lozenges or rectangles. They are gilded with beaten egg, and when their shape is that of quoits, rectangles, or lozenges, they are streaked by means of a small knife.
After this operation, which is to prevent the gilding from blistering, they are baked in the oven for a few minutes previous to being used in dressing the dishes they accompany.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 221, p. 93. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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