Hachis de Bœuf Parmentier

Ingredients

• Bake some fine potatoes in the oven
• add to it as much beef in dice as there is pulp
• two tablespoonfuls of chopped onion cooked in butter
• a pinch of chopped parsley
• a few drops of vinegar

Method

1. 1

   Slice baked potatoes, remove pulp, and crush.

2. 2

   Toss pulp in butter, mix with beef, onions, parsley, and vinegar.

3. 3

   Fill potato shells, top with sauce, and bake for 10 minutes before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 226. The excerpt below is the record exactly as published.

HACHIS DE BCEUF PARMENTIER Bake some fine potatoes in the oven. The moment they are done, slice off a piece of their baked shell, and remove the pulp from their insides by means of a spoon handle. Crush this pulp with a fork, and toss it in butter as for ‘“pommes de terre Macaire.’? Then add to it as much beef in dice as there is pulp; two tablespoonfuls of chopped onion cooked in butter per lb. of the preparation; a pinch of chopped parsley, and a few drops of vinegar

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