4192 Pommes de Terre en Copeaux

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Cut the potatoes into thin irregular ribbons by turning them between the fingers and following with the point of a small knife.

Deep fry in hot fat until crisp and dry; serve arranged in a pile on a serviette on a dish.

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