Chapter XVIII · Vegetables and Farinaceous Products · No. 2214
2214—Pommes de Terre Fondantes
Cut the potatoes to the shape of large, elongated olives, and let each weigh about three oz. Gently cook them in butter, in a sautépan, and take care to turn them over.
When they are cooked, withdraw them, so as to slightly flatten them with a fork without breaking them. Drain away their butter; return them to the sautépan with three oz. of fresh butter per every two lbs. of their weight, and cook them with lid on until they have entirely absorbed the butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2214, p. 660. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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