LYONNAISE POTATOES II

Ingredients

• 2 cups cold, boiled potatoes, sliced
• 3 tablespoons butter
• 1 tablespoon finely chopped onion
• Salt
• and pepper
• 1 tablespoon finely chopped parsley

Method

1. 1

   Cook onion in 1 tablespoon butter.

2. 2

   Melt remaining butter, add salt, pepper, and potatoes, and cook until butter is absorbed, occasionally shaking pan.

3. 3

   Add onion and when well mixed, parsley.

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 ¥ tablespoon finely chopped parsley

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