vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lyonnaise Potatoes
From Scientific cooking with scientific methods, 1911
Serves 3
Improved by the addition of brown meat stock.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 71. The excerpt below is the record exactly as published.
Lyonnaise Potatoes. Cook small onion, cut into slices, in two tablespoons butter for five minutes; add three or four cold boiled potatoes cut into rather thin slices, about one-fourth inch thick. Sprinkle with salt, and stir well until all are well blended. Let it rest until potatoes are well browned, fold and turn onto hot serving-dish. Lyon- naised and hashed and browned potatoes are both im- VEGETABLES. 153 proved by the addition of two tablespoons of brown meat stock
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