Potato Parisienne
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 46. The excerpt below is the record exactly as published.
POTATO PARISIENNE— Potato marbles seasoned with minced parsley, butter and lemon juice are liked by many. Oth- ers find that they are not sufficiently seasoned, that is, the season- ing has not penetrated into the potatoes, especially if a large cut- ter has been used. This method will be found to remedy this fault, giving a seasoning which reaches every portion of the po- tato. It may not be quite so attractive as the somewhat under- done marbles, but the flavor is finer. Pare the potatoes and steam or boil them until soft, being careful they do not cook too fast. Drain off the water and let them stand uncovered until dry. Then cut in quarters length- wise, and then in thin slices, letting them drop into a stew-pan containing melted butter, salt and paprika
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Cook this with the app: pantry check, scaling, and the assistant.