Frenchside

Lyonnaise Potatoes

Name: Lyonnaise Potatoes
Yield: 4 servings
Cuisine: French
Ingredients: two and a half cups of cold, boiled potatoes; two tablespoonfuls of chopped onions; one teaspoonful of minced parsley; butter size of an egg

From Temperance cook book, 1887

Serves 4

Potato slices should be moistened with butter dressing.

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 53. The excerpt below is the record exactly as published.

LYOXNAISE POTATOES. Two and a half cups of cold, boiled potatoes, two tablespoon- fuls of chopped onions, one teaspoonful of minced parsley, but- ter size of an eg

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