For a la Provençale

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the grated rind of half a lemon ↝ Lemon, raw [Citrus fruits]
some chopped parsley ↝ Parsley, raw [Not included in a food category]
an atom of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a dust of grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the slices of potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Melt an ounce of butter in a small stew-pan.
Add the grated rind of half a lemon, some chopped parsley, an atom of garlic, salt, pepper, and a dust of grated nutmeg.
Toss the slices of potato in this mixture over a moderate fire.
When serving, sprinkle a little lemon juice over the potatoes.

Original Text

For a la Provençale melt an ounce of butter in a small stew-pan, adding the grated rind of half a lemon, some chopped parsley, an atom of garlic, salt, pepper, and a dust of grated nutmeg. Toss the slices of potato in this over a moderate fire. When serving, sprinkle a little lemon juice over the potatoes.

Notes

—