Cutlets a la Fridalla

Name: Cutlets a la Fridalla
Ingredients: Take equal parts of ready boiled Spanish onions and potatoes; put them into a saucepan with a large piece of butter; season with salt and plenty of black pepper; add a little milk or cream

From À la mode cookery, 1902

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

Cutlets k la Fridalla (Cotelettes a la Fridalla) Take equal parts of ready boiled Spanish onions and potatoes and pass them through a sieve, then put them into a saucepan with a large piece of butter, and season with salt and plenty of black pepper ; add a little milk or cream

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