[661]
][2217—CHIPPED POTATOES]
Cut the potatoes into thin roundels, by means of a special plane; put them into cold water for ten minutes; drain them; dry them in linen, and fry them, keeping them very crisp. Serve them cold or hot, with game roasted in the English way.
[2218—POMMES DE TERRE COLLERETTE]
Turn the potatoes to the shape of corks, and cut them with a special knife which grooves them. Treat them like chipped potatoes.
[2219—POMMES DE TERRE PAILLES]
Cut the potatoes into a long, thin [julienne]; wash them and thoroughly dry them on a piece of linen.
Put them into hot fat; and, at the end of a few minutes, drain them in a frying-basket. Just before serving them, plunge them afresh into smoking fat, that they may be very crisp; drain them on a piece of linen, and salt them moderately.
[2220—POMMES DE TERRE PONT-NEUF]
Trim the potatoes square, and cut them into rods of half-inch sides. Plunge them into hot fat, and leave them there until they are crisp outside and creamy in.
This preparation represents the generic type of fried potatoes.