Potato Straws. (Pailles de Pommes de Terre.)

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 (5)

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
salt and water ↝ Salt, table, iodized [Spices and Herbs]
hot fat
finely chopped parsley ↝ Parsley, raw [Not included in a food category]
a dust of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Peel the potatoes and shred them in lengths of about three inches and one eighth of an inch thick.
Keep them in salt and water till ready to cook.
Dry them in a cloth.
Put them in a frying basket into hot fat and cook till they are tender.
Remove the basket from the fat and let it stand on a plate to drain.
Boil up the fat in the pan.
When quite boiling put the potatoes in again for about a minute to crisp them, keeping the basket moved about.
When done they should be quite crisp.
Serve with a little finely chopped parsley, and a dust of salt sprinkled over.

Original Text

Potato Straws.
(Pailles de Pommes de Terre.)
Peel the potatoes and shred them in lengths of about three inches and one eighth of an inch thick, keep them in salt and water till ready to cook, then dry them in a cloth and put them in a frying basket into hot fat and cook till they are tender; remove the basket from the fat and let it stand on a plate to drain; boil up the fat in the pan, and when quite boiling put the potatoes in again for about a minute to crisp them, keeping the basket moved about. When done they should be quite crisp. Serve with a little finely chopped parsley, and a dust of salt sprinkled over. These are nice for serving with steaks, chops, &c.

Notes

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