Potatoes, Lyonnaise Style
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British 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. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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
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- (Fr.
- — Pommes de Terre a la Lyonnaise.) Ingredients.
- — 6 or 8 boiled potatoes sliced, 3 rather small onu»n>.
- i£ ozs.
- of butter, finely-chopped parsley, salt and pepper.
- Method.
- — Peel the onions, cut them ACROSS into slices, brown in butter, and keep them hot.
- Strain and return the butter to the saute-pan, put in the sliced potato and try until wcll-browiu-d.
- keeping the slices unbroken.
- Season with salt and pepper, serve on a hot dish garnished with the fried slices of onion, and sprinkle hjihtly with parsley.
- Time.
- — To cook the onions, from 5 to <s minutes;
- to ttoes, •:nites.
- Average Cost, ;d.
- Sufficient for 3 or 4 persons.
- Seasonable at any tune.
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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Vegetable peeler
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Sieve