The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2793

Potatoes, Long Branch

Pommes de Terre Long Branch

Cut up some peeled potatoes with the machine; these pieces can be obtained several yards long. Soak them in cold water for some hours, and fry the same as channeled potatoes (No. 2787) in white fat.