Recipe or source entry
Reform Chips
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
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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