Potatoes, Stewed (a la Française)

Ingredients

• eight or nine large potatoes
• an ounce of fresh butter
• half an ounce of flour
• three-quarters of a pint of boiling stock
• four small onions
• a table-spoonful of chopped parsley
• a little pepper and salt

Method

1. 1

   Wash and drain the potatoes, simmer gently until half cooked, peel, and cool.

2. 2

   Cut into half-inch slices.

3. 3

   Melt butter, mix with flour, add boiling stock, onions, parsley, and seasoning.

4. 4

   Simmer until onions are soft, add potatoes, and simmer until done.

5. 5

   Serve hot with sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1340. The excerpt below is the record exactly as published.

Potatoes, Stewed (a la Fran^aise).— Wash eight or nine large potatoes in two or three waters. Drain them, and put them into a saucepan with barely enough water to cover them, and let them simmer gently till they arc half cooked. Peel them, and let them lie till they are almost cold ; then cut them into slices half an inch thick. Melt an ounce of fresh butter in a saucepan, and mix half an ounce of flour smoothly with it. Add graduaUj^ tlu'ee-quai'ters of a pint of boiling stock, four small onions finely shred, a table-spoonful of chopped parsley, and a little pepper and salt

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