Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A 1.2-centimeter (½-inch)-square cut of potato; also grilled meat garnished with straw potatoes and watercress served with maître d’hôtel butter; also white meat garnished with a mixture of peas, asparagus tips, and green beans, tossed in butter.