Chapter XVIII · Vegetables and Farinaceous Products · No. 2243
Built upon: No. 219Potato Croquettes
2243—Pommes de Terre à la Saint-Florentin
Prepare some “Pommes Croquettes” paste (No. 219, Potato Croquettes). Combine therewith (per lb.) two oz. of chopped, lean ham. Roll the portions into the shape of corks; dip them in beaten eggs, and roll them in vermicelli. This done, flatten so as to give them a rectangular shape, and fry them in very hot fat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2243, p. 665. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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