Chapter XVIII · Vegetables and Farinaceous Products · No. 2228
2228—Pommes de Terre Macaire
Bake some Dutch potatoes in the oven. As soon as they are done, empty them and collect their pulp on a dish; season it with salt and pepper, and work it with a fork; adding to it, the while, one and one-half oz. of butter per lb.
Spread this preparation in the form of a galette on the bottom of an omelet-pan containing some very hot, clarified butter, and brown it well on both sides.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2228, p. 663. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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