Chapter XVIII · Vegetables and Farinaceous Products · No. 2219
2219—Pommes de Terre Pailles
Cut the potatoes into a long, thin julienne; wash them and thoroughly dry them on a piece of linen.
Put them into hot fat; and, at the end of a few minutes, drain them in a frying-basket. Just before serving them, plunge them afresh into smoking fat, that they may be very crisp; drain them on a piece of linen, and salt them moderately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2219, p. 661. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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