Potatoes a la Viennoise
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 78. The excerpt below is the record exactly as published.
Potatoes a la Viennoise. Cut some washed and peeled potatoes into fairly large dice shapes, parboil them in salted water_ POTATOES. T50 drain and stew them in seasoned beef broth, flavoured with onions and a clove. Dish up, sprinkle over with finely-chopped chives or parsley
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