Potatoes a la Parisienne
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 69. The excerpt below is the record exactly as published.
Potatoes a la Parisienne. Peel and wash ten potatoes, scoop them out in little round balls with a potato-cutter for the purpose, which may be procured at any hardware-shop. Boil them five minutes, then put them in a frying-pan on the fire, with four ounces of melted butter, stir them in the pan, so that every potato shall be covered with butter, and send them to the oven to color. Sprinkle some salt and a little chopped parsley
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