Potatoes a la Gastronomique
From Cooking for profit, 1886
Serves 2
Serve 3 or 4 in each plate.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 229. The excerpt below is the record exactly as published.
salted water and then fry in fresh hot lard and drain on a sieve. Sprinkle with minced parsley, lemon juice and a little clear butter
Cook this with the app: pantry check, scaling, and the assistant.