Home › Vegetables › Lyonnaise Potatoes

Lyonnaise Potatoes

Cut two cold boiled potatoes into dice. Put a tablespoonful of butter in a frying-pan. When hot, add one onion sliced; stir until the onion is a golden brown. Add the potatoes, cook slowly until the potatoes are lightly colored, sprinkle with salt. Turn into a hot dish, sprinkle with chopped parsley and serve. These are exceedingly nice served with broiled steak, fried chicken or fried liver. POTATOES, à la HOLLANDAISE.

Peel six good-sized potatoes and cut them in balls with a potato scoop. Throw the balls in boiling water and boil five minutes. When done, drain, put in a saucepan, add two tablespoonfuls of butter, put them on the back part of the range, shaking occasionally until the potatoes absorb the butter entirely and they are thoroughly tender. Turn into a hot dish, pour over Sauce Hollandaise and serve with baked or boiled fish.

POTATOES, à la DUCHESSE. 2 cups of mashed potatoes, 2 eggs, 2 tablespoonfuls of butter, I teaspoonful of salt, I teaspoonful of sugar.

Add the butter, salt and sugar to the potatoes, mix and stir till light, then add two eggs well beaten. Form into oval cakes, brush the tops with melted butter. Place them on a greased paper and run them in the oven until the tops are nicely browned. Serve with fricassee of chicken or rabbit.