Pailles de pommes de terre

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

very long potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
cold water ↝ Water, tap [Tap water]

Instructions (5)

Choose very long potatoes.
Cut a number of long narrow strips out of them.
Soak them in cold water for twenty minutes.
Dry them.
Fry in two processes as laid down for pommes de terre soufflées.

Original Text

For pailles de pommes de terre you must choose very long potatoes, and out of them cut a number of long narrow strips, soak them in cold water for twenty minutes, dry, and fry in two processes as laid down for pommes de terre soufflées. Measurement:—the eighth of an inch thick, the same wide, and as long as the potato will allow.

Notes

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