4188 Pommes de Terre Frites en Allumettes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the potatoes square at the ends and sides then cut into thin batons half-way between the size of a Pommes Pailles and a Pommes Pont-Neuf.

Deep fry in hot fat allowing them to become very crisp. Drain and serve.