Parmentier
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 111. The excerpt below is the record exactly as published.
Parmentier — Sauteed with butter, when nearly cooked add dice of potatoes partly fried, finish cooking, and moisten with little white wine
Cook this with the app: pantry check, scaling, and the assistant.