Chapter XVIII · Vegetables and Farinaceous Products · No. 2247
2247—Pommes Nana (for Garnishing)
Cut the potatoes into a julienne; season them, and mould them by heaping them into well-buttered, dariole-moulds. Cook them, like “Pommes Anna” (for garnishing), on a tray containing some very hot fat.
On taking them out of the oven, turn them out and sprinkle them with Château sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2247, p. 666. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →