vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potatoes, Parisienne
From The table, 1889
Serves 2
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 244. The excerpt below is the record exactly as published.
Potatoes, Parisienne. — Take six good-sized, well-cleansed pota- toes; with a round vegetable-spoon cutout the Parisian potatoes; then put VEGETABLES. 303 them in fresh water; wash well, and drain. Melt an ounce of butter in a sautoire, throw in the potatoes, and season with half a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.