Lyonnaise Potatoes

Ingredients

• three cups of cold potatoes
• two tablespoons of butter
• one of minced onions
• one tablespoonful of parsley
• one tablespoonful of vinegar
• salt
• pepper

Method

1. 1

   Chop cold potatoes fine, cook in a frying pan with butter and minced onions for twenty minutes without browning.

2. 2

   Add parsley, vinegar, salt, and pepper, and serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 116. The excerpt below is the record exactly as published.

pepper and salt, and fill the "shells,'' rounding the potato on top. Put a dot of butter upon each and brown lightly upon the upper grating of your oven. FRENCH FRIED POTATOES. Marion Harland. Peel potatoes, cut into strips, and lay in ice water for at least an hour. Drain and pat dry between the folds of a clean dish-towel that should absorb every drop of moisture. Have ready a kettle of deep fat, heated gradually until it is boiling hot. Test this by dropping in a bit of the potato. It should rise to the top and brown immediately. Put in the potatoes, fry to a golden brown, drain, first in a hot VEGETABLES. 275 colander^ then shake in heated tissue paper before transferring to a hot dish^ lined with a napkin. SARATOGA CHIPS. Marion Harland. Peel the potatoes, and proceed as directed in pre- ceding recipe when you have cut them into slices as thin as shavings. POTATO RIBBONS.. Mrs. Seeley's Cook Book, Peel tlie potatoes, then peel roimd and round very thinly. Let the ribbons lie in cold water for an hour. Drain and plunge in hot fat, using a frying basket. Drain off the fat on paper and serve hot. HASHED OREAMED POTATO CR0QUETT3. Mrs. John J. Toifey. Chop cold boiled potatoes very fine, make a rich cream sauce, add potatoes, stir well, season with salt and pepper, then the white of an egg, cool, form, roll in dried bread crumbs and egg. Fry in basket in hot lard. POTATO CROQUETTES. Mrs. Seeley's Cook Book. Add to the boiled and mashed |X)tatoe8 half their weight of butter, and seasoning of salt and pepper, a trifle of onion, minced fine, and two well beaten eggs. Form them in egg, ball, or cork shape ; dip them in the beaten yolk of eggs and then into bread crumbs. Cover them, and let them stand for an hour or so. Dip them again in the egg and bread crumbs, and fry in deep hot fat. Garnish with parsley and serve hot. Let them drain a moment before serving. 276 KIRMESS COOK BOOK. POGKBXS OF GOLD. Mrs. Seeley's Cook Book. Prepare the potatoes as for croqquettes in the re- ceipt given above. Scoop out the center of each cro- quette and fill in with this salpicon: Mince cooked chicken, not too fine, but rather in dice size. Heat it with butter and add cooked mushroom dice and cooked pickled tongue dice, with salt and pepper for a flavor- ing. Thicken this salpicon with the yolk of egg in which has been stirred a dash af sugar, a few drops of lemon juice, and of some aromatic wine. After you have packed the salpicon in the potato ball, press a little of the potato over the opening. Dip the ball in the beaten yolk of egg, then into bread cmmbs, and fry in deep hot fat. Drain them on paper and serve iliem hot. FRIED POTATO HASH. Marion Harland. Chop cold boiled potatoes, season with salt, pepper and onion juice. Have two tablespoonfuls of good drippings, hissing hot, in a frying-pan; put in the po- tatoes and pat smooth. Cook slowly, turning the fry- ing-pan occasionally that they may brown evenly on the bottom. In about twenty minutes they should be nicely colored and crusted into a thick sheet. Beverse careful- ly upon a hot platter. HASHED AND BROWNED POTATOES. Marion Harland. Pare, cut very small and evenly, and put into a sauce- pan with a finely minced onion and a stalk of celery chopped into tiny bits. Cover with salted boiling water and cook tender. Drain oif the water, supplying its VEGETABLES. 277 place with inilk^ heated with a pinch of soda. Bring to a bubble and stir in a large tablespoonful of butter, rubbed to a cream with one of flour. Pepper, salt, mix well — ^but taking care not to break the potatoes — take from the fire, stir and toss for a moment, then turn all into a greased pudding dish, sprinkle crumbs on the top and brown in a gopd oven. POTATOES PARISIENNE. Marion Harland, Parisienne potatoes are cut into small balls from raw potatoes with a French vegetable cutter or a round spoon. They may be either fried, or boiled and served with ma!tre dlidtel sauce. POTATO OMELET. Marion Harland. Make an omelet in the usual way; have ready by the time it is done, and lay upon it, this mixture, then fold down : Cook one small minced onion in one tablespoon- ful of dripping until yellow, add one cupful of cold boiled potatoes, chopped fine, and cook until slightly colored, stirring frequently. Shake into it a little pep- per and salt and one teaspoonful of finely minced pars- ley. Set into the oven to keep warm until the omelet is ready. CRBAM POTATOES WITH GREEN PEPPERS. Boss Fenton Farm. Cut potatoes in dice and parboil in salted water, (or cold potatoes may be used). Make a cream sauce and mix with potatoes. Bemove all seeds from two green peppers, scald them, cut in dice, place with potatoes on stove, season with salt. Simmer for ten minutes or until peppers are tender. Do not allow potatoes to break. 278 KIRMESS COOK BOOK. SOUFFLE POMME DE TERRE. Mrs, Oould's French Chef. Cut potatoes in pieces to fry. Put in a doth and shake well to dry them. Never 'put potatoes to fry in any water. Fry in hot fat but not boiling, until nearly done, take out, drain in colander. Let fat come to a boil, put them into the fat again for a few minutes until done, (this will make them puff up), salt and serve. LT0NNAI8E POTATOES. Miss Charlotte L. Appleton, Bayside, L. I. Chop fine three cups of cold potatoes, and put in frying-pan with two tablespoons of butter and one of minced onions

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