Potatoes a PAnglaise a Cru

Ingredients

• six medium-sized, sound potatoes
• an ounce of butter
• a pinch of chopped parsley
• a heavy pinch of salt

Method

1. 1

   Wash and cut the potatoes into quarters, pare them clove-garlic-shaped, wash again, drain, and place in a saucepan.

2. 2

   Cover with water, add salt, cook for twenty minutes, drain, add butter and parsley, heat slowly for five minutes, toss gently, and serve.

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

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