Chapter XVIII · Vegetables and Farinaceous Products · No. 2220
2220—Pommes de Terre Pont-Neuf
Trim the potatoes square, and cut them into rods of half-inch sides. Plunge them into hot fat, and leave them there until they are crisp outside and creamy in.
This preparation represents the generic type of fried potatoes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2220, p. 661. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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