Potatoes Sautes
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Ensure slices are uniform for even cooking.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 215. The excerpt below is the record exactly as published.
Potatoes Sautes. — After boiling the Potatoes cut them in slices three-eighths of an inch thick, and be careful that the slices are all the same size. Toss them in melted butter in the saute- pan over a moderate fire, and be careful to shake and toss them thoroughly. Let them colour nicely, pour the brown butter from the pan over them, sprinkle with minced parsley, dust with pepper
Cook this with the app: pantry check, scaling, and the assistant.