Lyonaise Potatoes

Ingredients

• cold boiled potatoes
• a little minced onion
• drippings

Method

1. 1

   Slice cold boiled potatoes in a frying pan, brown with minced onion mixed with drippings.

2. 2

   If onions are not preferred, fry the potatoes in a little fat without onions.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 163. The excerpt below is the record exactly as published.

Lyonaise potatoes (5 cents.) Rolls, bread and toast (16 cents.) Batter cakes (i qt, 8 cents.) Syrup do cents.) Butter, milk, cream, coffee, tea (40 cents.) $1 20; 20 persons, 5^ cents a plate. 562— Calf's Liver a la Brochette. Take a thin slice of liver and one of breakfast bacon for each j^erson and cut them into little square pieces as nearly of one size as may be and place them on tin skewers, a piece of liver and a piece of bacon alternately till the skewers are full. Dredge with pepper, place them in a dripping pan in the oven, turn them over two or three times while they are cooking and when done place the liver and bacon on long pieces of but- tered toast already in a dish, hold in 31 COOKING FOR PROFIT, place with a tork while you draw out the skewers, then send it in. As only about half the people will take liver when there is other meat, and as each slice weighs but an ounce, three quarter pound of liver and half pound bacon serves for 20 persons* orders, Brochette is French for spit or skewer. 563— Lyonaise Potatoes. Lyonaise potatoes are cold boiled potatoes sliced in a frying-pan, and browned with a little minced onion mixed with the drippings

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