Chapter XVIII · Vegetables and Farinaceous Products · No. 2226
2226—Pommes de Terre Lorette
Add some grated cheese to the preparation for “Pommes Dauphine,” in the proportion of one oz. of the former per lb. of the latter.
Divide up this mixture into one and one-half oz. portions; mould these to the shape of crescents, and dredge them moderately.
Plunge these crescents into very hot fat about six minutes before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2226, p. 662. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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