Potato rounds, sometimes dusted with flour, sliced thinly and fried, served with all types of game.

Original Receipt from Escoffier 1903

2317 - 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.