Lyonnaise Potatoes

Ingredients

• 6 medium-sized peeled potatoes
• 2 good-sized white onions
• 1 tablespoonful beef fat or lard
• ½ tablespoonful salt
• ¼ teaspoonful pepper
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Cut potatoes into thin slices and soak in cold water.

2. 2

   Cut onions into thin slices.

3. 3

   Drain and dry potatoes, then fry in hot fat for 5 minutes.

4. 4

   Add onions, season with salt and pepper, and fry slowly until done.

5. 5

   Serve shaped like an omelet, sprinkled with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 309. The excerpt below is the record exactly as published.

Lyonnaise Potatoes. — Gut 6 medium-sized peeled potatoes into thin slices and lay in cold water. Peel and cut 2 good-sized white onions into thin slices ; 15 minutes before serving, drain and dry the potatoes on a towel. Place a large frying pan with 1 table- spoonful beef fat or lard over the fire ; as soon as hot, put in the 462 VEGETABLES. potatoes, cook 5 minntes ; add the onions, season with % ^^^^ table- spoonful salt and Vs even teaspoonf ul pepper, stirring occasionally ; fry slowly until done ; then pour off the fat, turn the potatoes on to a hot dish, in the shape of an omelet, sprinkle over 1 table- spoonful fine-chopped parsley, and serve. French Fried Potatoes. — Peel 8 medium-sized potatoes, cat each lengthwise into 6 pieces, and place for 30 minutes, or longer, in cold water ; 20 minutes before serving put a kettle with ly^ pound of lard or fat over the fire ; drain and dry the potatoes on a towel ; as soon as the fat is hot, put in some of the potatoes, not too many at one time ; fry till light brown ; then remove, and lay for a few minutes on blotting paper. When all are done, sprinkle over Vg teaspoonf ul salt, and serve on a hot dish, or use for garnishing. Potato Ch&tean. — Peel, wash, and cut 8 medium-sized potatoes into quarters, round the edges, and place in cold water ; 20 minutes before serving, drain and dry the potatoes on a towel. Place a ket- tle or a deep frying pan with lard or fat over the fire ; when hot put in some of the potatoes, not too many at a time ; fry till light brown and done ; then remove with a skimmer, lay for a few min- ntes on blotting paper or brown paper. When all are done, melt 1 tablespoonf ul butter in a frying pan, add 1 tablespoonful fine- chopped parsley, put in the potatoes, sprinkle over Y^ teaspoonfnl salt, toss for a few minutes over the fire, then serve in a hot dish, or use as a garnish. Saratoga Chips. — Cut 6 medium-sized peeled potatoes into thin slices, lay in cold water. Place a frying kettle with lard or fat over the fire. Drain and dry the potatoes on a towel. As soon as the fat is hot put in some of the potatoes, not too many at a time, and fry light brown ; then remove with a skimmer, lay the chips for a few minutes on blotting paper ; sprinkle over 1 even teaspoonf ul salt, and serve on a hot dish. Potato Straws. — Cat 6 large peeled potatoes into slices, lay several slices over one another, and cut them into strips, bke straws; VEGETABLES. 468 place them for 30 minutes in cold water ; then drain and dry them on a towel. Have a frying kettle with hot fat over the fire, pnt in some of the straws, not too many at a time, fry light brown ; re- move with a skimmer ; lay the potatoes for a few minutes on paper ; arrange on a hot dish, sprinkle over 1 even teaspoonfnl salt, and serve ; or use for garnished steak or chops. Potatoes^ Staffed. — Peel 6 large potatoes, cut them length- wise in half, scoop out the center, and fill them with veal or sausage forcemeat ; place the potatoes side by side in a buttered pan, with the stuffed side up, and bake till light brown and done. Serve on a hot dish. Potatoes h la Florenzo. — Peel 6 large potatoes, wash and cut them into thin slices, lay several slices over one another, and cut them into fine strips, like straws. Butter 6 small molds and sprinkle them with bread crumbs. Season the potatoes with 1 teaspoonfnl salt and V4 teaspoonfnl white pepper; fill the molds half full with potatoes, sprinkle over each one Ys tablespoonful grated cheese; then fill with potatoes, cover with grated cheese, and pour 1 tea- spoonful melted butter over each one ; set the molds in a medium- hot oven, and bake till done. Shortly before serving turn the pota- toes out of molds, and serve on a hot dish or as a garnish. Potato Balls. — Peel 6 large potatoes, cut into round balls with a vegetable cutter, place in a saucepan, cover with cold water, add y, tablespoonful salt, and boil 5 minutes ; then drain off the water, melt 1 ounce butter in a saucepan, add the potatoes, and cook till done, tossing occasionally ; sprinkle over 1 teaspoonfnl fine-chopped parsley, and serve on a hot dish or for garnishing. Potato h la Parlsienne. — Gut 6 large peeled potatoes into balls with a vegetable cutter, place them in a buttered pan; pour over 2 ounces melted butter, and season with V« teaspoonfnl salt ; bake in a medium-hot oven till done ; they should be of a handsome golden color. If they brown too much, cover with buttered paper ; use for garnishing. 464 VEGETABLES. Potatoes ik la Minden. — Peel, wash, and cut into dices 8 medium-sized potatoes ; peel and chop fine 2 medium-sized onions ; place half the potato slices in a round buttered pan, sprinkle over half the chopped onions, season with Ys even teaspoonful salt, y^ even teaspoonful pepper

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