Chapter XVIII · Vegetables and Farinaceous Products · No. 2234
2234—Pommes de Terre Mirette
Cut some raw potatoes into a julienne one-eighth inch wide, and cook them in butter, keeping them very creamy. Add to them, per lb., two oz. of a julienne of truffles and three tablespoonfuls of melted meat glaze.
Mix; dish in a timbale; sprinkle with grated Parmesan and melted butter, and set to glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2234, p. 664. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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