Potatoes a la Lyonnaise

Ingredients

• eight potatoes, boiled
• an ounce and a half of butter
• the round slices of a previously fried onion
• half a pinch of salt
• half a pinch of pepper

Method

1. 1

   Cut boiled potatoes into round slices, lay in a frying-pan with butter and onion, season with salt and pepper, cook for six minutes until browned, toss well, and serve with chopped parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 245. The excerpt below is the record exactly as published.

Potatoes a la Lyonnaise. — Cut eight potatoes, boiled, as for No. 982, into round slices ; lay them in a frying-pan with an ounce and a half of butter, and the round slices of a previously fried onion, and season with half a pinch each of salt and pepper. Cook well together for six minutes, until well browned ; toss them well, and serve with a pinch of chopped parsley sprinkled over the whole. 992. Stnffed Potatoes. —Wash and peel about six large potatoes ; cut them, lengthwise, in two, and scoop out the centres carefully with a knife or spoon. Fill the cavities with a sausage forcemeat (No. 220), letting it bulge out a little on the top ; butter a baking-pan, arrange the potatoes on it, and cook in a slow oven for half an hour, or until nicely browned, then serve* 304 THE TABLE. 993. Fried Potatoes. — Peel and wash six large potatoes, cut them up into fine slices, a quarter of an inch in thickness ; plunge them into very hot, clarified beef suet or fat, and cook slowly. When they are soft, lift them out with a skimmer (it generally takes ten minutes to cook them) ; heat the fat again to boiling-point, and put the potatoes back. Smooth them down with a skimmer, and after two minutes they will swell up considerably ; lift them out with the skimmer, drain, sprinkle a pinch of salt over, and serve on a hot dish with a folded napkin. These potatoes answer for garnishing chops and other meats. 994. Potatoes Sautees ail Beurre.— Peel and clean eighteen small, round, raw potatoes, new ones if possible ; place two ounces of butter in a saucepan ; place it on a hot fire, adding the potatoes ; cook them until they are a golden color, which will take fifteen minutes, then drain. Sprinkle over them a pinch of table-salt, and arrange them on a dish without any further seasoning than a little chopped parsley ; then serve. 995. Potatoes Sautees. — Take eight good-sized boiled and peeled potatoes (No. 982); cut them in slices a quarter of an inch in thickness; place them in a frying-pan with an ounce and a half of good butter. Season with a pinch of salt and half a pinch of pepper ; toss well for eight minutes, dress on a very hot dish, and serve with a little parsley sprinkled over. 996. Potato Balls. — Peel, clean neatly, and boil in salted water for thirty miuutes, eight good--sized, sound, round, yellow potatoes ; drain and return them to the same pan, and mash them well, adding two egg yolks, and the whites beaten to a froth, three tablespoonfuls of cream, a teaspoonful of chopped parsley, very little chives, half a pinch of salt

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