Frenchside
Lyonnaise Potato
From The art of cookery, 1899
Serves 2
If potato is dry, add sweet milk before mixing.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 136. The excerpt below is the record exactly as published.
Lyonnaise Potato. — Put two tablespoonfuls of clarified butter in a skillet or frying pan, and when melted add to it two tablespoonfuls of minced onion. Cook till the onion turns yellow, then add two cups of diced or hashed cold potato, with which a tablespoonful of minced parsley has been mixed, and which has been seasoned with salt and pepper. Cover and cook slowly until nicely browned on the under side, then fold like an omelet, and serve on a heated dish. If the cold potato is very dry two or three spoonfuls of sweet milk
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