Lyonnaise Potatoes

Ingredients

• one old potato
• 1 tablespoon butter
• 1 teaspoon onion
• 1 teaspoon chopped parsley

Method

1. 1

   Wash and steam potato until tender.

2. 2

   Dry in the oven, cool, and cut into dice.

3. 3

   Cook onion in butter until brown, add potato, and cook while shaking the dish.

4. 4

   Add parsley and serve hot.

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 47. The excerpt below is the record exactly as published.

Lyonnaise potatoes. (c) Baked, Used for stuffed potatoes. STAKCHY FOODS 89 {(l) Yv'wA, Saratoga or French, (e) Sautd, French potatoes. Points to note are that starch granules shouhl ha dry and mealy, cellulose softened, otherwise tlie product is not attractive. The sweet potato may be used in this lesson, Ijut pupils should know that botanical ly they are not closely related. ]n frying the cellulose is toughened, leaving product stiff or hard. Recipes for Pupils POTATO liALLS Boil one medium-sized potato. When tender, mash thoroughly and add for every half cup potato \ teaspoon salt, -j^ teaspoon white pepper, 2 teaspoons Ijeaten egg. Mix thoroughly and with floured liands shape into balls one and a half inches in diameter. Place them on an oiled granite pie plate, brush them with the beaten egg, and brown in a hot oven. Serve on platter around a meat product, as roast or braised meat, or serve in separate dish. LYONNAISK POTATOES Wash and remove eyes from one old potato. Place in steamer over boiling water and steam till tender. Re- plenish with boiling water, as, if steaming stops, the potato will be watery. When just tende.r place the potato in the oven to dry for a few moments, liemove skin by drawing it off without cut- ting the potato. Cool. When cold cut the potato into dice and season with salt and i)ep]>er. 90 HANDBOOK OF DOMESTIC SCIENCE Cook 1 teaspoon onion in 1 tablespoon butter till onion is brown. Add the potato and continue to cook, shaking the dish to hasten the absorption of the butter b_y the potato. Add I teaspoon chopped parsley

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