Lyonnaise Potatoes
From The chafing-dish supper, 1894
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.
LYONNAISE POTATOES. Slice a small onion very thin. Fry it in the chafing-dish in two tablespoonfuls of butter or dripping. Slice half a dozen cold boiled potatoes and fry them with the onion. When they are done, sprinkle over them a tablespoonful of parsley
Cook this with the app: pantry check, scaling, and the assistant.