Alsatian Potatoes

Ingredients

• two ounces of butter
• one chopped onion
• four potatoes cut in small dices
• one bay leaf
• one clove
• one cup of water

Method

1. 1

   Put in a casserole two ounces of butter and one chopped onion, and simmer until golden yellow.

2. 2

   Add four potatoes cut in small dices, one bay leaf, one clove, one cup of water, and season with salt and pepper.

3. 3

   Cover, and simmer slowly for thirty minutes.

4. 4

   Add fresh chopped parsley before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 70. The excerpt below is the record exactly as published.

Alsatian potatoes Escarole salad Biscuit Tortoni Assorted cakes Coffee Scrambled eggs with chives. Make some plain scrambled eggs, and just before serving add some finely-cut chives, mix, and season well. Sweet potato croquettes. Boil four large potatoes in salt water, when soft, peel, and pass through a sieve. Then put in a casserole, add two ounces of butter, the yolks of three eggs, season with salt and pepper, and mix well. When cold, roll in flour, shape in the form of a large cork, then roll in beaten eggs and bread crumbs, and fry in very hot swimming lard. When nice and brown serve on a napkin. Palestine potatoes. Sweet potato croquettes formed in the shape of a small pear. When fried, dress on a napkin with the pointed end up, and stick a sprig of parsley in the top. Alsatian potatoes. Put in a casserole two ounces of butter and one chopped onion, and simmer until golden yellow. Add four potatoes cut in small dices, one bay leaf, one clove, one cup of water

Cook this with the app: pantry check, scaling, and the assistant.