Game chips are a traditional British accompaniment to roast gamebirds, such as pheasant, grouse, partridge and quail. They are thin slices of potato (sometimes dusted with flour; often crinkle-cut), deep-fried, and may be served hot or cold.[1][2][3][4] They are different from chips (American English: French fries), which are square-cut, deep-fried, and generally eaten hot; from crisps (American English: potato chips), which are thin (often very thin) slices either deep-fried or baked, and eaten cold; and from sauté potatoes, which are medium-thick slices, shallow-fried, and eaten hot. They date back to at least 1903, when a recipe was published by Escoffier.[5][6]
See also
editReferences
edit- ^ Hartnett, Angela (13 September 2020). "Game chips recipe". The Daily Telegraph. Retrieved 9 October 2020.
- ^ "Grouse recipe: Roasted grouse, with celeriac puree, baby carrot and game chips". The Scotsman. 19 July 2018. Retrieved 9 October 2020.
- ^ "Game chips". Waitrose. Retrieved 9 October 2020.
- ^ "Game chips". Leiths School of Food and Wine. Retrieved 9 October 2020.[permanent dead link]
- ^ "Game Chips". foodsofengland.co.uk. Retrieved 9 October 2020.
- ^ Escoffier, Auguste (1903). "Légumes et farinages: Pommes de terre Chip". Le Guide Culinaire (in French). Émile Colin et Cie. p. 1039.
.jpg){kind=small} | This British cuisine-related article is a stub. You can help Wikipedia by expanding it. |