CookEat Recipe
Potatoes Rissolées
Twelve new potatoes pan-fried in lard then finished in oven. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2121. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verify fully tender potato centre and safe lard temperature; serve the actual finished potato batch as required. Limites : Actual product weights, heat measurements, texture, finished yield and portion sizes remain unmeasured. Historical times are guides; retain the stated cooking controls and quantities.
Method
Steps
Step 1
Peel, wash and thoroughly dry twelve new potatoes. Heat two tablespoons lard, fry potatoes while turning to golden; source gives no pan time.
Step 2
Sprinkle the teaspoon of salt and toss. Finish in a moderate oven for TWENTY-FIVE MINUTES as a guide until the centres are fully tender; drain and serve all TWELVE potatoes.
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