Reference > Farmer's Cookbook > POTATOES > Persillade Potatoes
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Persillade Potatoes

Wash and pare small potatoes, and cut in shapes of large olives. Cook in boiling salted water until soft. Drain, and let stand to dry off. Turn into hot serving dish, pour over clarified butter, sprinkle generously with paprika, and send to table at once.


CONTENTS · BIBLIOGRAPHIC RECORD
  Anna Potatoes Potato Bells  
 
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