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.