4189 Pommes de Terre Chatouillard

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Trim the potatoes to the shape of a large cylinder; push a thin trussing needle through the centre of the length and cut spiral fashion using the needle as a guide for the knife to peel off long ribbons of an even 3 mm ( in) thickness.

Deep fry as for Pommes Soufflées.