Reference > Farmer's Cookbook > POTATOES > Lyonnaise Potatoes I
  Chartreuse Potatoes Lyonnaise Potatoes II  
CONTENTS · BIBLIOGRAPHIC RECORD

Lyonnaise Potatoes I

Cook five minutes three tablespoons butter with one small onion cut in thin slices; add three cold boiled potatoes cut in one-fourth inch slices and sprinkled with salt and pepper; stir until well mixed with onion and butter; let stand until potato is brown underneath, fold, and turn on a hot platter. This dish is much improved and potatoes brown better by addition of two tablespoons Brown Stock. Sprinkle with finely chopped parsley if desired.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chartreuse Potatoes Lyonnaise Potatoes II  
 
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