Dinner
Potatoes á la Lyonnaise
Potatoes á la Lyonnaise, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two great spoonfuls of butter into the frying-pan and fry two sliced onions in this .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put two great spoonfuls of butter into the frying-pan and fry two sliced onions in this for three minutes.
- With a skimmer remove the onions and turn the potatoes into the hissing butter.
- When hot, add a teaspoonful of finely chopped parsley and cook a minute longer.
Historical transcription
Source method
- 1
Cut cold boiled potatoes into tiny dice of uniform size. Put two great spoonfuls of butter into the frying-pan and fry two sliced onions in this for three minutes. With a skimmer remove the onions and turn the potatoes into the hissing butter. Toss and stir with a fork that the dice may not become brown. When hot, add a teaspoonful of finely chopped parsley and cook a minute longer. Remove the potatoes from the pan with a perforated spoon, that the fat may drip from them. Serve very hot.
Nutrition pending
No invented nutrition numbers.
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