Potatoes a la Lyonnaise

Ingredients

• half a dozen medium-sized potatoes
• about an ounce is sufficient for half a dozen medium-sized potatoes
• a dessertspoonful of onion
• add salt
• add pepper
• a tablespoonful of chopped parsley

Method

1. 1

   Cut cold boiled potatoes into dice, flour them.

2. 2

   Fry in drippings with onion until browned, add stock or milk, season, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 100. The excerpt below is the record exactly as published.

a tablespoonful of chopped parsley, a very small quantity of chives (if liked), mix well and form into balls. Coat them with eggs, roll them in finely- grated breadcrumbs, fry a golden brown, drain and serve. I Potatoes a la Lyonnaise. Select some waxy potatoes which have been boiled or steamed and allowed to become cold; cut them into dice- shaped pieces and flour them. Put some clarified drippings (about an ounce is sufficient for half a dozen medium-sized potatoes) into a frying pan, with a dessertspoonful of onion (which has been scalded and finely chopped) and the potatoes, and fry them till they are slightly browned, taking care to turn them constantly, so that they do not burn. Then pour into the pan a small quantity of stock or milk, and when it boils add salt and pepper

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