Recipe or source entry
Potatoes a L'Italienne
Bake the potatoes; cut off a lid; mix the pulp with a third proportion of well-boiled rice; season with grated Parmesan cheese, pepper and salt; put this back into the potato shells with the lid on; pushthom in the oven for a few minutes, and serve hot, for breakfast, &c.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/potatoes-italian.html- Legacy revision
8531e8373e9b- Source checksum
04b8ab5890929c46a1258acca28395d2617ded6fd2ff9e1bd24e18339dcd23da- Legacy text checksum
3f34f5ca9df50cac093e08eb4446fb7af74d75fd012e0b1df177d1c50d3f3967
Cite this page
Potatoes a L'Italienne. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/potatoes-italian.html