Lyonnaise Potatoes
From Just for two (1903).
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A historical recipe
Just for two, by Amelie Langdon (1903).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take four to five good sized cold-boiled potatoes;
- slice endwise and crosswise, making them in small squares.
- Heat a tablespoonful of butter in a frying pan ;
- fry in it half a small onion chopped fine, and fried till it changes color, (not a brown but a yellow color).
- Then put in your potatoes, sprinkle with salt and pepper, stir well with a wooden ladle and cook fifteen minutes.
- Drain dry by shaking in a heated colander, taking care not to break them.
- Serve hot.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Ladle
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Colander