Potage Parmentier

Ingredients

• four stalks of leek
• one onion
• three ounces of butter
• two pounds of raw white potatoes
• two quarts of bouillon
• one quart of water
• a handful of salt

Method

1. 1

   Sauté leek and onion in butter, add potatoes, bouillon, water, salt, and bouquet garni.

2. 2

   Boil until potatoes are done, season, and serve.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 178. The excerpt below is the record exactly as published.

Potage Parmentier Pim olas Planked striped bass Venison chops, port wine sauce Hashed brown sweet potatoes Artichokes au gratin Endive salad Strawberry meringue Coffee Shrimp patties in cream. Make four patty shells and keep them hot. Wash one pound of picked shrimps in warm water. Make a pint of cream sauce, add the shrimps, season with salt and Cayenne pepper, and fill the patties. Serve on napkins, with parsley in branches, and a lemon cut in four. Calf's liver saute, Lyonnaise. Cut four slices of calf's liver about one inch thick. Season with salt and pepper, and roll in flour. Put two ounces of butter in a frying pan, and heat, add the liver and fry on both sides. When nearly done remove from the pan and place on a platter. Slice two onions very thin, put in the pan and fry until yellow. Then add one spoonful of flour, heat through, add a cupful of stock, bouillon, or hot water, season with salt and pepper, and add some chopped parsley and the juice of a lemon. Boil for a few minutes, and pour over the liver. Potage Parmentier. Cut four stalks of leek and one onion in thin slices. Put in a casserole with three ounces of butter, cover, and simmer until done. Then add two pounds of raw white potatoes cut in half inch squares, two quarts of bouillon or stock, and one quart of water, a handful of salt

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