Recipe or source entry

Reform Chips

Printed no. 103Chapter 21868 edition

These are composed of the following ingredients, viz.: boiled red part of carrots, black truffles, lean part of boiled ham or bacon, hard-boiled whites of eggs, and the outer part only of Indian mountain green gherkins.

These must be very neatly shred into strippets, measuring about half an inch in length by the twelfth of an inch square or thick.

These chips should be made hot in a basin in the screen, tossed lightly to mix them, and piled up in the centre of cutlets à la Réforme.

Source and transcription details
Source
Francatelli, 1868 edition
Content status
transcription
Review status
imported-unreviewed
Legacy file
public/chapter02/reform-chips.html
Legacy revision
8531e8373e9b
Source checksum
03d34b5178650fafb9ec883a4301d3b0c8ce959423e641e3e9639c5b6f30612d
Legacy text checksum
72be7db50acee1384e167a02a9af0cc284643500351d49bcbd13be2d891b6d60

Cite this page

Reform Chips. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.

https://www.thecooksguide.com/chapter02/reform-chips.html