Potato à la Parisienne

Ingredients

• 6 large potatoes
• 2 ounces melted butter
• ¼ teaspoonful salt

Method

1. 1

   Cut potatoes into balls, place in a buttered pan, pour melted butter over, and bake until golden.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 310. The excerpt below is the record exactly as published.

6 large potatoes, cut them length- wise in half, scoop out the center, and fill them with veal or sausage forcemeat ; place the potatoes side by side in a buttered pan, with the stuffed side up, and bake till light brown and done. Serve on a hot dish. Potatoes h la Florenzo. — Peel 6 large potatoes, wash and cut them into thin slices, lay several slices over one another, and cut them into fine strips, like straws. Butter 6 small molds and sprinkle them with bread crumbs. Season the potatoes with 1 teaspoonfnl salt and V4 teaspoonfnl white pepper; fill the molds half full with potatoes, sprinkle over each one Ys tablespoonful grated cheese; then fill with potatoes, cover with grated cheese, and pour 1 tea- spoonful melted butter over each one ; set the molds in a medium- hot oven, and bake till done. Shortly before serving turn the pota- toes out of molds, and serve on a hot dish or as a garnish. Potato Balls. — Peel 6 large potatoes, cut into round balls with a vegetable cutter, place in a saucepan, cover with cold water, add y, tablespoonful salt, and boil 5 minutes ; then drain off the water, melt 1 ounce butter in a saucepan, add the potatoes, and cook till done, tossing occasionally ; sprinkle over 1 teaspoonfnl fine-chopped parsley, and serve on a hot dish or for garnishing. Potato h la Parlsienne. — Gut 6 large peeled potatoes into balls with a vegetable cutter, place them in a buttered pan; pour over 2 ounces melted butter, and season with V« teaspoonfnl salt ; bake in a medium-hot oven till done ; they should be of a handsome golden color. If they brown too much, cover with buttered paper ; use for garnishing. 464 VEGETABLES. Potatoes ik la Minden. — Peel, wash, and cut into dices 8 medium-sized potatoes ; peel and chop fine 2 medium-sized onions ; place half the potato slices in a round buttered pan, sprinkle over half the chopped onions, season with Ys even teaspoonful salt, y^ even teaspoonful pepper, and Ys tablespoonf ul butter in small pieces, putting in the remaining potatoes and onions, season with the same amount of salt and pepper ; put Yt tablespoonf ul butter in small pieces over the top, cover the pan tightly, and place in a medium-hot OTen; bake until done — about 20 minutes — then serve on a hot dish. Potatoes h la Bismarck. — Bake 6 large well-washed potatoes in a hot oven till done ; take out, cut the potatoes in half, remoTe the pulp, and mix with 1 teaspoonful salt,

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