Chapter XVIII · Vegetables and Farinaceous Products · No. 2221
2221—Pommes de Terre Soufflées
Trim the potatoes square, and carefully cut them into slices one-eighth inch thick. Wash them in cold water; thoroughly dry them, and put them into moderately hot fat. As soon as the potatoes are in it, gradually heat the fat until they are cooked—which they are known to be when they rise to the surface of the frying fat.
Drain them in the frying-basket, and at once immerse them in fresh and hotter fat. This final immersion effects the puffing, which results from the sudden contact with intense heat.
Leave the potatoes to dry; drain them on a stretched piece of linen; salt them moderately, and dish them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2221, p. 661. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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