Potatoes a la Parmentiere

Ingredients

• some potatoes
• a glass of sherry
• a pinch of salt
• pepper
• sugar
• enough Spanish sauce to cover them

Method

1. 1

   Peel and cut potatoes into cork shapes, simmer in Spanish sauce with salt, pepper, sugar, and sherry until tender.

2. 2

   Strain sauce, pour over potatoes, and serve.

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 Parmentiere. Peel some potatoes, and cut them in form of a cork about three inches long, put them in a saucepan on the fire, with enough Spanish sauce (Art. 80) to cover them, a pinch of salt, pepper, and sugar, and a glass of sherry

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