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Easy
Published 1935
These potatoes, which are what we call “long chips,” derive their name from the famous bridge in Paris in the vicinity of which the street-vendors of “chips” were famed for the excellence of their fried potatoes. And trade was brisk at the luncheon hour when the “midinettes” left their work for a hurried midday meal.
Although the recipe I give is a simple one, and quite easy, even for the amateur, certain rules have to be strictly observed if good results are to be obtained. One of
