Potatoes A La Provençale

Ingredients

• two pounds of potatoes
• an onion, chopped fine
• a clove of garlic
• a few sprigs of parsley
• a few fresh mushrooms
• a gill of salad-oil
• an ounce of butter
• three boned and chopped anchovies
• the juice of half a lemon

Method

1. 1

   Boil in their skins two pounds of potatoes for fifteen minutes.

2. 2

   Meanwhile, chop fine an onion, a clove of garlic, a few sprigs of parsley, and a few fresh mushrooms.

3. 3

   Fry these in a sauté-pan with a gill of salad-oil and an ounce of butter to a nice brown colour.

4. 4

   When the potatoes are properly cooked, peel and cut them in thin slices; add three boned and chopped anchovies to the stewpan; stir the contents, then add the potatoes; toss them well together, simmer for eight or ten minutes, and squeeze the juice of half a lemon before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 159. The excerpt below is the record exactly as published.

POTATOES A LA PROVENgALE. Boil in their skins two pounds of potatoes for fifteen minutea Meanwhile chop fine an onion, a clove of garlic, a few sprigs of parsley, and a few fresh mushrooms. Fry these in a saut(5-pan with a gill of salad-oil and an ounce of butter to a nice brown colour. When the potatoes are properly cooked, peel and cut them in thin slices; add three boned and chopped anchovies to the stewpan ; stir the con- tents, then add the potatoes; toss them well together, simmer for eight or ten minutes, and squeeze the juice of half a lemon

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