Recipe or source entry
Potatoes a la Lyonnaise
Cut up six boiled potatoes in rounds about a quarter of an inch thick, and. fry them of a light-brown colour with two ounces of butter in a frying-pan; season with chopped parsley and shalot, pepper and salt, and half a lemon-juice, and, if possible, a small piece of glaze.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/potatoes-lyonnaise.html- Legacy revision
8531e8373e9b- Source checksum
a70206fb4c4932270a2899f2a8d26dea797a34c47225378f37fcc9d469257f51- Legacy text checksum
dfe47cadb7186ef5a9762f39808fdadb6123a448bacda28138b9c676a6bd03a7
Cite this page
Potatoes a la Lyonnaise. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/potatoes-lyonnaise.html