Chapter XVIII · Vegetables and Farinaceous Products · No. 2230
2230—Pommes de Terre à la Maître-d’Hôtel
Cook some medium-sized Dutch potatoes in salted water; peel them; cut them into roundels while they are still quite hot, and cover them with boiling milk.
Season them with salt and white pepper; completely reduce the milk, and dish them in a timbale with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2230, p. 663. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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