Recipe or source entry
Potatoes a la Provencale
These are prepared in the same way as the foregoing, excepting that the potatoes should be fried crisp in hot frying fat, and that one ounce of salad-oil be used instead of butter.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/potatoes-provencale.html- Legacy revision
8531e8373e9b- Source checksum
c5745ef602f0bcaa00d29e3dabb0736b9cb4c9ae02b8dfecf4554610ccbecfcb- Legacy text checksum
0b21704c462d5e7dd177527271e5402d9b706c5141b9fdc986c3b62c910f7dd9
Cite this page
Potatoes a la Provencale. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/potatoes-provencale.html