Chapter XVIII · Vegetables and Farinaceous Products · No. 2212
Built upon: No. 2210Croquettes de Pommes de Terre
2212—Pommes de Terre à la Duchesse
Use the same preparation as for No. 2210, Croquettes de Pommes de Terre. Mould the portions to the shape of small cottage-brioches, galettes or small loaves, or shape them by means of the piping-bag. Arrange them on a buttered tray; gild them with beaten egg, and colour them in a fierce oven for seven or eight minutes before serving them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2212, p. 660. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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