Chapter XVIII · Vegetables and Farinaceous Products · No. 2272
2272—Topinambours Frits
Peel and cut the Jerusalem artichokes into thick slices. Cook these in butter; dip them in batter, and fry them at the last moment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2272, p. 670. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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