Chapter XVIII · Vegetables and Farinaceous Products · No. 2237
2237—Pommes de Terre Parisienne
Prepare some “Pommes Noisettes” as above; but cut them a little smaller. When they are cooked, roll them in melted meat glaze, and sprinkle them with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2237, p. 664. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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