The Method of Cookery
Pommes. Different cuts of potato
- Paille 1/16″ x 1/16″ x 1 1/2″
- Allumette 2″ x 1/8″ x 1/8″
- Mignonette 1″x 1/4″x 1/14″
- Frites 2″ x 1/2″x 1/2″
- Pont Neuf 2″ x 1’x 1″
- Chip 1/16″ thin
- Gaufrette 1/16″ thin [#tralise cut}
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