Potatoes à la Pannoyrienne

Ingredients

• 8 good-sized potatoes
• 1 quart of cold water
• 1 tablespoonful salt
• 2 ounces fine-chopped larding pork
• 1 fine-chopped onion
• Y^ tablespoonful flour
• 1 gill of vinegar
• 1 gill of white broth
• % teaspoonful pepper
• the same of salt
• the same of sugar

Method

1. 1

   Peel and cut potatoes into quarters, cook in salted water until done, then drain.

2. 2

   Fry pork until light brown, add onion, cook, then add flour, vinegar, broth, pepper, salt, and sugar.

3. 3

   Toss potatoes in the mixture and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 312. The excerpt below is the record exactly as published.

1 tablespoonful salt until done ; drain and press the potatoes through a potato press or a sieve. Melt 2 ounces butter in a saucepan, add 2 tablespoonf uls fine-chopped onion, cook 5 minutes without browning ; add 1 gill of fine-chopped boiled ham, stir a few minutes ; then remove ; mix the potatoes with Yt even teaspoonful salt and the same of white pepper ; also with the yolks of 3 eggs ; set Ys pii^t of these potatoes aside ; add to the re- mainder the onion and ham, also Ys giU of boiling water with a little beef extract and 1 teaspoonful chopped parsley. Put the prepara- 466 VEGETABLES. tion into a buttered souffle dish ; add to the remaining Y, pint of potatoes the beaten whites of 3 eggs and 1 gill of cream ; spreftd it over the potatoes in pan, sprinkle over 2 tablespoonfuls fresh grated bread crambs ; drop over y, ounce melted butter, and bake to a fine golden color in a hot oven. Potatoes k la Tabati^re. — Prepare the potatoes as for cro- quettes and form them into round egg-sized balls. Melt 1 ounce butter, add 1 fine-chopped onion, 7^ bay leaf, 6 coarsely pounded peppers, cook 5 minutes without browning; add V^ tablespoonful flour, stir and cook 2 minutes ; add y^ V^^^ white broth, Y, cTen teaspoon- f ul salt, cook 5 minutes ; strain into a small saucepan ; add 2 table- spoonfuls fine-cut boiled beef tongue, 1 gill of fine-cut mushrooms, 1 gill of fine-cut cooked chicken meat, Ys tablespoonful lemon jnioe mixed with the yolk of 1 egg ; stir a few minutes over the fire, then set aside to cool. Scoop out the centers from the potato balls, and fill them with the above preparation ; close the opening, dip them in beaten egg, and roll in fresh grated bread crumbs; fry light brown in hot fat ; remove, lay them a few minutes on paper, and serve in a folded napkin. Petites Crofistades de Pommes de Terre.— Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 table- spoonful salt ; when done drain off the water, let dry a few minutes over the fire, then rub them through a colander or through a potato press. Mix with lYt ounce butter the yolks of 4 eggs, Yt ^^^^ tea- spoonful salt, and Yt ^^^^ teaspoonful pepper. Put the potatoes 2 inches high into a buttered pan, set aside to cool ; 30 minutes be- fore serving heat the pan a little, turn the potatoes out, and cut them with a lYr^i^^^l^ cutter into round pieces ; roll them in bread crumbs, dip in beaten egg, and cover with fresh grated bread crumbs. Make an incision on top of each one with a smaller cutter to form a cover, bake to a fine color in deep hot fat. When done lift them with a skimmer on to blotting paper, lift off the cover, take out the inside with a spoon, and fill with a clam pur6e or codfish k la or^me ; VEGETABLES. 467 replace the cover, and aerye. Any kind of salpicon may be taken, or spaghetti Pltalienne. Potatoes ik PHanoyrienne. — Peel, wash, and cat into quar* ters 8 good-sized potatoes, place them with 1 quart of cold water, and 1 tablespoonful salt over the fire, cook till done, then drain. Fry 2 ounces fine-chopped larding pork light brown, add 1 fine- chopped onion, cook 5 minutes ; add Y^ tablespoonful flour, stir and cook 2 minutes ; add 1 gill of vinegar, 1 gill of white broth, % tea- spoonful pepper, the same of salt

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