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Francan eorðæppelstycce (Norþ englisc), eorðæppelstycce  (Bryttisc Englisc and ōðer folc ungelic),  finger eorðæppelstycce (India Englisc), french-fried eorðæppel, oþþe ān eorðæppelstycce bist batonnet oþþe allumette-cut  eorðæppelstycce eorðæppel of disputed frymþu fram Belgium oþþe Francland. hīe bist gearu in ceorfan eorðæppel in furþum strips, dryge hie, and bacan hie, oft in to deop cicen. Pre-cut, hwīt, and ceald rēad eorðæppel bist rúmerlícor eald, and hwilum bread in to riht oþþe ēan heorþ; lyft cicen bist lytel ēan heorþ marketed to bacan eorðæppel. 

Francan eorðæppelstycce bist served hāt, oþþe hnesce oþþe cwic, and bist oft etan swā healf of etan oþþe middægþenung oþþe in hīe swā to nōngereord, and hīe gelome onhlidan on þæt menus of giest, fæsten foda restaurants, pubs, and bewerian. hīe bist oft sealt and cunnan wesan served mid ketchup, æcced, corn, heortæppel wyrt, oþþe ōðer inlende specialities. eorðæppelstycce cunnan wesan topped māra strong, swā in þæt æbs of poutine or cile ciese eorðæppelstycce. Francan eorðæppelstycce cunnan wesan dædon fram milde eorðæppel stede of eorðæppel. A bread ungelic, heorþ eorðæppelstycce, þeaw læs oþþe na eorðæppelstycce.

onstal 
Ye fana weg to cycene Francan eorðæppelstycce is deop bacan, þe submerges hie in hāt fætt, núhwílum swīþe gelome butere. īdel cicen gefyllan eorðæppel eorðæppelstycce mid brengan butere glæd, þrāg healdan hīe blēo and corn. 

Ye eorðæppel bist gearu in forma ceorfan hie (nacod oþþe unpeeled) in furþum strips, þe bist þā wiped feorr oþþe wæt in ceald wæter to āniman þæt ansien melu, and eall dryge. hīe cunnan þā wesan sellan in an oþþe twēgen stages. Chefs oft onfon se þæt two-bath Searucræft produces abreotan ofett. eorðæppel geong buton of þæt grund cunnan habban to heah to wæter glæd weorþan in wæt eorðæppelstycce, swā lufian is to þæt se habban wesan stored to þrāg.