Potatoes Sautées

Ingredients

• two pounds of potatoes
• a pinch of salt
• a little pepper
• a little chopped parsley

Method

1. 1

   Slice cold boiled potatoes and brown in butter.

2. 2

   Season with salt, pepper, and parsley, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 158. The excerpt below is the record exactly as published.

two pounds of potatoes gently so as not to break them, then peel and cat them in sUoes, a quarter of an inch thick ; pat these in a stewpan with half a pound of mattre d'hotel butter (No. 226), half a pint of white broth, and a teaspoonful of finely-chopped parsley. Mix the lot well by tossing the pan over the fire; squeeze over them the jaioe of a lemon, and serve. 71L POTATOES WITH CREAM. Boil, peel, and cut in slices two pounds of potatoes as in No. 710; put them in a stewpan with one pint of cream or milk, simmer for ten minutes ; then add one ounce of butter if cream, but if milk two oimces, divided in seven or eight pieces ; add a pinch of salt and a little nutmeg ; toss till the butter is well melted, and serve. 712. POTATOES SAUT^ES. These are prepared either with raw or cooked potatoes ; the latter style is the most in use. Any cold boiled potatoes left from the previous day are cut in slices and browned to a nice golden colour with fresh butter, either in a saute or frying-pan ; season with salt, pepper, and a little chopped parsley, and serva 718. POTATOES SAUT^ES

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