Ragout of Potatoes a la Paysanne

Ingredients

• a bunch of chiccory
• ten potatoes
• three leeks
• a little salt
• pepper
• a little chopped chervil

Method

1. 1

   Boil chicory, cool, and drain.

2. 2

   Peel potatoes and place in a saucepan with stock, chicory, leeks, salt, and pepper.

3. 3

   Boil until nearly done, then add chervil and boil longer until soft.

4. 4

   Serve hot.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 69. The excerpt below is the record exactly as published.

Ragout of Potatoes a la Paysanne. Cut a bunch of chiccory in two through the middle, which boil fifteen minutes, put in cold water for a moment, drain, and press out all moisture. Peel ten potatoes, place them in a saucepan, with enough con- somme (stock, Art. 1) to cover them, add your chic- cory, three leeks cut in slices, a little salt, and season highly with pepper. Boil gently until your potatoes are nearly done, then add a little chopped chervil

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