Lyonnaise Potatoes

Ingredients

• one quart of cold boiled potatoes
• three table-spoonfuls of butter
• one of chopped onion
• one of chopped parsley
• salt
• pepper

Method

1. 1

   Cut potatoes into dice, fry onions in butter until yellow, add potatoes, stir gently, add parsley, and cook for 2 more minutes.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 116. The excerpt below is the record exactly as published.

Lyonnaise potatoes ; but when raw potatoes are used, the part left should be put into cold water until cooking time, and can be used for mashed or riced po- tatoes. Potatoes Baked "with Roast Beef. Pare rather small potatoes, and boil for twelve minutes in salted water. Take up and put on the grate with roast beef. Bake twenty-five or thirty minutes. Arrange on the dish with the beef, or, if you prefer, on a separate dish. Broiled Potatoes. Cut cold boiled potatoes in slices a third of an inch thick. Dip them in melted butter and fine bread crumbs. Place in the double broiler and broil over a fire that is not too hot. Garnish with parsley, and serve on a hot dish. Or, season with salt and pepper, toast till a delicate brown, arrange on a hot dish, and season with butter. Lyonnaise Potatoes. One quart of cold boiled potatoes, cut into dice ; three table-spoonfuls of butter, one of chopped onion, one of chopped parsley

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