Chapter XVIII · Vegetables and Farinaceous Products · No. 2218
2218—Pommes de Terre Collerette
Turn the potatoes to the shape of corks, and cut them with a special knife which grooves them. Treat them like chipped potatoes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2218, p. 661. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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