Lyonnaise Potatoes
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 20. The excerpt below is the record exactly as published.
Lyonnaise Potatoes. Wheat Puffs. Egg Tirnhales with Cheese, — Six eggs, one 75 WHAT TO EAT — HOW TO SERVE IT gill milk, salt and pepper to taste, two table- spoonfuls grated cheese. Beat the eggs well without separating the yolks and whites, add the milk and seasoning, stir in the cheese, and pour into well-greased little tin pans Avith straight sides ; set these in a pan of hot wa- ter, and bake in the oven ; when the egg is firm, turn out on a flat dish, and pour a white sauce over them. Lyonnaise Potatoes. — Slice cold boiled po- tatoes into neat rounds ; cut a medium-sized onion into thin slices, and put it with a good tablespoonful of butter or bacon dripping into the frying-pan ; when the onion is colored, add the potatoes, about two cupf uls, and stir them about until they are a light brown. Strew with chopped parsley
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