Chapter XVIII · Vegetables and Farinaceous Products · No. 2244
Built upon: No. 2230Pommes de Terre à la Maître-d’Hôtel
2244—Pommes de Terre Schneider
Proceed as directed under No. 2230, Pommes de Terre à la Maître-d’Hôtel; but for the milk substitute some consommé. Reduce in the same way, and finish with butter, melted meat glaze, and chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2244, p. 665. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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