Chapter XVIII · Vegetables and Farinaceous Products · No. 2223
2223—Pommes de Terre à la Hongroise
Fry four oz. of chopped onion in butter, together with a coffeespoonful of paprika. Add two peeled, pressed, and sliced tomatoes; two lbs. of potatoes, cut into somewhat thick roundels, and moisten, just enough to cover, with consommé. Cook, while almost entirely reducing the moistening, and sprinkle with chopped parsley at the last moment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2223, p. 662. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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