Potatoes a PAnglaise

Ingredients

• six good-sized potatoes
• an ounce of butter
• half a pinch of salt
• the third of a pinch of pepper

Method

1. 1

   Boil the potatoes in salted water for forty-five minutes, peel, and cut into quarters.

2. 2

   Melt butter in a saucepan, add the potatoes, season with salt and pepper, cook on a slow fire for five minutes, toss well, and serve on a hot dish, sprinkling with chopped parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 245. The excerpt below is the record exactly as published.

Potatoes a PAnglaise a Cru, — Wash well six medium-sized, sound potatoes; cut them into quarters, pare them neatly, clove-garlic- shaped; wash again, drain, and place them in a saucepan. Cover with water, throw in a heavy pinch of salt, put the lid on, and cook for twenty minutes. Drain, and put them in a saucepan, with an ounce of butter, a pinch of chopped parsley, heat slowly for five minutes, toss gently, and serve. 988. Potatoes a PAnglaise. — Wash well six good-sized potatoes; boil them in salted water for forty-five minutes; peel, and cut them each into quarters. Melt an ounce of butter in a saucepan; add the sliced potatoes, half a pinch of salt, and the third of a pinch of pepper

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