Fried Potatoes with Soubise Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

For the Potatoes

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
clean hot fat
finely chopped parsley ↝ Parsley, raw [Not included in a food category]

To serve with

Soubise sauce

Instructions (4)

Prepare the potatoes, cutting them into the shape of a quarter of a lemon; dry them in a clean cloth.
When quite dry fry in a frying basket in clean hot fat.
Leave the potatoes frying in this till they are tender, then take up and drain.
When about to serve put them in boiling fat for about two or three minutes; when they are brown and crisp dish them up, sprinkle with finely chopped parsley, and serve with Soubise sauce round the base of the dish.

Original Text

Fried Potatoes with Soubise Sauce.
(Pommes de Terre frites. Sauce Soubise.)
Prepare the potatoes, cutting them into the shape of a quarter of a lemon; dry them in a clean cloth; when quite dry fry in a frying basket in clean hot fat; leave the potatoes frying in this till they are tender, then take up and drain, and when about to serve put them in boiling fat for about two or three minutes; when they are brown and crisp dish them up, sprinkle with finely chopped parsley, and serve with Soubise sauce round the base of the dish.

Notes

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