Potatoes Lyonnaise

Ingredients

• eight boiled potatoes
• an ounce and a half of butter
• the round slices of a fried onion
• a pinch of salt
• a pinch of pepper
• a small quantity of chopped parsley

Method

1. 1

   Cut potatoes into round slices, lay in a frying pan with butter and fried onion, season, and cook for six minutes until browned, tossing continuously.

2. 2

   Sprinkle with parsley and serve.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 40. The excerpt below is the record exactly as published.

a pinch of salt, and pour over them two tablespoons of butter and roll them thoroughly in it. Then arrange them on a double broiler, and broil over a moderate fire for three minutes on each side. Serve in a folded napkin on a hot dish. PARSNIP FRITTERS— Peel and boil some parsnips until tender, then drain thoroughly and mash, mixing in with them two beaten eggs, salt to taste, and sufficient flour to bind them stiffly. Divide and mold the mixture into small round cakes with floured hands. Put a large piece of butter into a stewpan, place on the fire and let it boil. Then put in the cakes and fry to a nice golden brown color. Take out and drain them, and serve on a napkin spread over a hot dish, with a garnish of fried parsley. MASHED PARSNIPS— Wash and scrape some parsnips, cut in pieces lengthwise, put them in a saucepan with boiling water, a little salt and a small lump of drippings. Boil till tender, remove and place in a colander to drain, and press all the waste out of them. Mash them till quite smooth with a wooden spoon, put them in a saucepan with a tablespoonful of milk or a small lump of butter, and a little salt and pepper; stir over the fire until thoroughly hot again, turn out on to a dish, and serve immediately. POTATO BALLS — Mash thoroughly a pound of boiled po- tatoes and rub them through a wire sieve. Mix in a quarter of a pound of grated ham, a little chopped parsley, and a small onion chopped very fine, together with a small quantity of grated nutmeg, and the beaten yolks of two eggs. Roll this mixture into balls of equal size, then roll in flour and egg-bread- crumbs, and fry in dripping or brown them in the oven, and serve on a hot dish. POTATOES AND ONIONS SAUTED— Take an equal amount of small new potatoes and onions of equal size, peel and place in a saute pan with a good-sized piece of butter, tossing them over the fire for a quarter of an hour, being careful not to let them burn. Put in enough water to half cover the vege- tables, add a little salt and pepper, place the lid over the pan and stew gently for half an hour, then Squeeze a little lemon juice in it and turn on a hot dish, and serve. POTATOES LYONNAISE— Cut into round slices eight boiled potatoes, lay in a frying-pan with an ounce and a half of butter and the round slices of a fried onion, seasoning with VEGETABLES 65 a pinch each of salt and pepper. Cook for six minutes, or until they become well browned, tossing them all the while. Sprinkle over with a small quantity of chopped parsley

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