Chapter XVIII · Vegetables and Farinaceous Products · No. 2213
Built upon: No. 2210Croquettes de Pommes de Terre
2213—Pommes de Terre Duchesse au Chester
Use the same preparation as for No. 2210, Croquettes de Pommes de Terre, and combine it with two oz. of grated Chester per lb. Mould it to the shape of very small galettes; set these portions on a buttered tray; gild them with beaten eggs; cover each with a thin slice of Chester, and set them in the oven for seven or eight minutes before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2213, p. 660. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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