Pommes rissolees
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 century cookery book (1901) by Charles Herman Senn, page 402. The excerpt below is the record exactly as published.
Pommes rissolees. — Wash and peel thinly some potatoes, cut them into quarters and pare each smoothly with a sharp 472 THE NEW CENTURY COOKERY BOOK knife. Plunge them into boiling water, slightly salted ; let them come to the boil, then drain them on a cloth. Put them in a saute-pan containing some hot butter, and fry them slightly brown over the fire or in a brisk oven. When done drain off the butter, add a good pinch of fine salt, a little chopped parsley, and a tiny piece of fresh butter
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