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 Potato rounds, sometimes dusted with flour, sliced thinly and fried, served with all types of game.  Original Receipt from Escoffier 19032317 - CHIPPED POTATOES Cut the potatoes into thin roundels, by means of a special plane; put them into cold water for ten minutes; drain them; dry them in linen, and fry them, keeping them very crisp. Serve them cold or hot, with game roasted in the English way. See also: Potato Chips Crisps  |
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