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LYONNAISE POTATOES I
From Boston Cooking-School cook book, 1896
Serves 4
Potatoes brown better if 2 tablespoons Brown Stock are added. Sprinkle with finely chopped parsley, if desired.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 185. The excerpt below is the record exactly as published.
3 tablespoons butter 3 cold, boiled potatoes, sliced 1 small onion, sliced thin Salt and pepper Cook onion in butter 5 minutes. Add potatoes, sprinkle with salt and pepper, and stir until well mixed. Cover and cook slowly until potato is brown underneath, fold, and turn on to hot platter. Potatoes brown better if 2 tablespoons Brown Stock (p. 144) are added. Sprinkle with finely chopped parsley, if desired. Serves 4. LYONNAISE POTATOES II 2 cups cold, boiled potatoes, sliced. 31% tablespoons butter 1 tablespoon finely chopped onion Salt and pepper
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