Potatoes a la Lyonnaise

Ingredients

• about six potatoes
• grate one onion
• good melted butter
• pepper
• salt

Method

1. 1

   Cook potatoes in jackets, cool, peel, and cut into large dices.

2. 2

   Fry in butter with grated onion, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 409. The excerpt below is the record exactly as published.

salt until done. Arrange daintily in a vegetable dish, pour some melted butter over them, sprinkle with chopped parsley. These potatoes can be served in the centre of a dish of chops or broiled chicken, or used for garnishing fish, etc. French Fried Marbles of Potato Boulets de Pommes frits a la Francaise Peel, scoop out, and boil the potatoes [see recipe: Boiled Mar¬ bles of Potato with Butter], When cold, roll in egg, then in fine bread crumbs; put in a basket, fry in boiling fat, take out of the fat, shake the basket till the potatoes become dry, sprinkle with a little salt. Serve in a vegetable dish for luncheon or supper. Can be served in the centre of a dish of chops or broiled chicken or used as a garnishing for different kinds of meat and fish. Creamed Potatoes ( Pommes de Terre a la Creme) Select potatoes, peel and boil well [see recipe: Boiled Potatoes]; cut in small dices; take two cups of the dices for the sauce. Put one tablespoon butter in a saucepan, add one heaping tablespoon flour, then one and a half cups milk, season with pepper AMERICAN BOOK COOK 275 and salt; this will make a rich cream sauce. Put the potatoes in the sauce, simmer on a slow fire a few minutes. In the meantime, grate some onion, add the onion juice to the potatoes, season with pepper and salt. When ready to serve, dish up in a vegetable dish. These potatoes are served with any kind of meat for break¬ fast, luncheon, dinner, or supper. Potatoes ( Pommes ) au Gratin Parboil six nice-sized potatoes in their jackets; when cold, peel and slice. Make a rich cream sauce from one tablespoon butter, two tablespoons flour, one and a half cups hot milk, and quarter pound grated American cheese. Butter a souffle or pudding dish, and into it put alternately a layer of potatoes, a layer of cream sauce, a layer of sprinkled cheese, then repeat this until the dish is full; sprinkle with fresh bread crumbs, and, last, with the cheese on top, and three to four small pieces butter; put in oven, bake until golden brown — from twenty-five to thirty minutes. Serve with vegeta¬ bles, roast beef, or different kinds of meat dishes. Baked Potatoes on Half Shell Pommes au four, en robe Put potatoes in the oven in their jackets and bake until done. Cut them in halves, remove the potato, leaving the skin. Mash; flavor with onion juice, one tablespoon butter, half tablespoon chopped parsley, pepper and salt; fill the skin, press down, sprinkle bread crumbs and a piece of butter on the top, put in oven and bake until golden brown. Can be served for breakfast, lunch, or supper. Baked Stuffed Souffle Potatoes Pommes soufflees et farcies, au four Put the potatoes in oven in their jackets and bake very soft. Cut a slice off the top, scoop out the interior. Mash the potatoes; flavor with onion juice, one tablespoon butter, half tablespoon chopped parsley, pepper and salt; fill the skin and put in oven to get hot. When ready to serve, raise the potatoes on the end in a vegetable dish on a paper doily, put a teaspoon whipped cream on the top of each, sprinkle with little chopped parsley. Serve for breakfast, lunch, or supper. Potatoes ( Pommes de Terre) a la Lyonnaise Cook about six potatoes in their jackets, leave until cold; when cold, remove the skin, cut in large dices, put in a frying pan with 276 THE SWEDISH, FRENCH, good melted butter, and grate one onion

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