Potatoes à la Parisienne
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 53. The excerpt below is the record exactly as published.
Potatoes à la parisienne. Meringues aux fraises. Strawberry meringues. Garnish à la forêt de Sénart. Tie up some large branches of parsley into bunches and fry in butter, place them as close as possible round your joint of boiled beef, so as to give the appearance of a forest, Braised fowls with tomato sauce. Pluck and draw your fowls, remove the breast-bones and Stuff them with melted butter seasoned with salt, pepper, and lemon juice. Line a braising-pan with slices of bacon, lay slices of lemon on the breasts of the fowls, place them in the pan, and cover the whole with slices of bacon, braise for three quarters of an hour with hot coals on the lid; when cooked, dry the fowls in a cloth, remove the slices of lemon, and serve on tomato sauce. Potatoes à la Parisienne. Chop up some onions very fine, and brown in equal quan- tities of butter and lard ;. When a good colour, moisten with either water or stock, add your potatoes, season with a bouquet of herbs
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