Lorraine Potatoes

Ingredients

• one chopped onion
• one-quarter pound of salt pork
• three pounds of potatoes
• one pint of stock or bouillon
• salt
• pepper
• a bouquet garni

Method

1. 1

   Simmer onion and salt pork in butter for five minutes.

2. 2

   Add potatoes, stock, salt, pepper, and bouquet garni.

3. 3

   Cook until soft and sprinkle with parsley before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 250. The excerpt below is the record exactly as published.

Lorraine potatoes Cakes Cole slaw, Thousand Island dressing Coffee Limburger cheese Rye bread and pumpernickle SUPPER Coffee Chicken salad Orange juice. Strain the juice of peeled oranges through a napkin, and serve in glass surrounded with fine ice. Eggs au beurre noir. Use soft-fried or shirred eggs. Put a piece of butter in hot frying pan and when nearly black and smoking add a dash of vinegar, and pour over the eggs. Drop a few capers and chopped parsley on top, and salt and pepper. Hamburg steak. To one and one-half pounds of trimmed beef, add four ounces of beef marrow, and pass through meat chopper, medium fine. Simmer some chopped onions in butter until nice and brown. Mix the meat and onions with salt, pepper, one raw egg, some chopped parsley, and a dinner roll soaked in water and chopped fine. Form the meat in round steaks one- half inch thick, roll in bread crumbs, and fry in pan in butter for about ten minutes. Remove the steaks carefully. Add a spoonful of flour to gravy in pan, simmer a little, and then add one-half cup of stock or water, pepper and salt, and strain before serving. Lorraine potatoes. Simmer one chopped onion and one-quarter pound of salt pork cut in small dices, in one ounce of butter, for five minutes. Then add three pounds of potatoes cut in pieces one inch square, one pint of stock or bouillon, salt and pepper, and a bouquet garni

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