|
Classic
Cook Books
< last page | next page >
page 192
dip in egg and bread crumbs, and fry in butter or lard.
Potatoes with sauce.
Brown in a pan butter and 3 red onions chopped fine; otherwise 1 chopped
poruguese onion will do. When brown pour on some water, and immediately
thereupon put in the potatoes, which should be peeled and cut in 2 or more
pieces, all according to their size; add salt, pepper, parsley and chives. This
is to boil over a gentel fire. It is served as a middle dish with sauce made as
follows: Melt butter or lard in a pan; sprinkle flour on top, and also a few
onions. When the onions are brown, dilute with bouillon and season with salt,
pepper and nutmeg. Let it boil until the onions fall to pieces. Just before
serving, add a few drops vinegar.
Potatoes fried raw.
Peel the potatoes and cut in fillets. Put a lump of butter in a pan and let it
melt over a strong fire. Brown the potatoes in the butter; and when soft put
them on a warmed platter
< last page | next page >
Classic
Cook Books
|
