Chapter XVIII · Vegetables and Farinaceous Products · No. 2236
2236—Pommes de Terre Noisettes
Cut the potatoes, by means of a round spoon-cutter, into pieces the size of hazel-nuts. Season and cook them in butter, and take care to keep them nicely golden and creamy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2236, p. 664. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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