Bouillon Potatoes

Ingredients

• 2 % lbs. of raw potatoes
• Salt to taste
• 1% qts. of beef bouillon
• 1 piece of butter, half the size of an egg
• 1 medium sized onion
• 1 pinch of pepper
• 3 tbsps. of finely chopped parsley

Method

1. 1

   The potatoes are peeled and cut into quarters or sixths, according to their size, then partly boiled in water.

2. 2

   Drain off the water and pour on the boiling bouillon, season with salt, pepper and onion, do not cover them and cook slowly until the bouillon has been absorbed by the potatoes.

3. 3

   Add the butter, cook a little longer, then add the parsley.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 85. The excerpt below is the record exactly as published.

BOUILLON POTATOES. Quantity for 6 Persons. 2 % lbs. of raw potatoes Salt to taste 1% qts. of beef bouillon 1 piece of butter, half the size 1 medium sized onion of an egg 1 pinch of pepper 3 tbsps. of finely chopped parsley

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