A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2792
Potatoes, Julienne or Straw
Pommes de Terre Julienne ou Pommes de Terre Paille
❦
Peel the potatoes and cut them in eighth of an inch slices and these into fillets. For straws the fillets are much thinner than for Julienne; fry the same as the channeled (No. 2787).