Potatoes a la Lyonnaise

Ingredients

• three ounces of butter
• one mild onion
• a wineglassful of broth
• Dust with pepper
• and salt

Method

1. 1

   Cut cold cooked potatoes into slices the thickness of half-a-crown.

2. 2

   Fry the sliced onion in butter until it begins to brown.

3. 3

   Add the potato slices and broth, tossing until thoroughly mixed and the potatoes are golden yellow.

4. 4

   Serve very hot.

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. Toss all well POTATOES A LA LYONNAISE 3” over the fire till they become thoroughly mixed and till the Potatoes are a golden yellow. Dust with pepper and salt

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