Chapter XVIII · Vegetables and Farinaceous Products · No. 2233
2233—Pommes de Terre Mireille
Cut some medium-sized, raw potatoes into roundels. Season them and sauté them in butter. When they are ready, add to them, per lb., four oz. of sliced artichoke-bottoms, tossed in butter, and one and one-half oz. of truffle slices.
Sauté the whole so as to ensure a complete mixture, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2233, p. 664. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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