Chapter XVIII · Vegetables and Farinaceous Products · No. 2227
2227—Pommes de Terre à la Lyonnaise
Cut some peeled and plain-boiled potatoes into roundels, and toss these in butter in a frying-pan. Likewise toss some sliced onions in butter, the quantity of the former measuring one-fourth of that of the potatoes. When the onions are of a nice golden colour, add them to the sautéd potatoes; season with salt and pepper; sauté the two products together for a few minutes, that they may mix thoroughly, and dish them in a timbale with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2227, p. 663. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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