Potatoes a la Lyonnaise
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Use leftover cooked Potatoes for this recipe.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 215. The excerpt below is the record exactly as published.
Potatoes a la Lyonnaise. — Cold cooked Potatoes may be used. Cut them in slices the thickness of lialf-a-crown. Put three ounces of butter in a frying-pan, slice one mild onion finely and fry it till it just begins to brown. Then put in the slices of Potato with a wineglassful of broth
Cook this with the app: pantry check, scaling, and the assistant.