CookEat Recipe
Potatoes Mount Vernon
Thick potato rounds browned in leaf lard and finished in a hot oven. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0453. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select an oven-safe frying pan and batch count large enough to keep slices side by side as source specifies; drain/dry potatoes to limit spatter. Fry until golden and oven-finish until tender; print gives no oven temperature, so select and record it before kitchen/photo work. Use food-grade leaf lard as printed; any alternate fat must be marked an adaptation. Limites : Potato mass, total slices, lard uptake, pan batches and cooking time to tenderness are unmeasured. Quarter-inch thickness describes the raw cut.
Method
Steps
Step 1
Peel, wash and thoroughly dry three large potatoes; cut crosswise in roughly 6-mm slices. Heat three tablespoons leaf lard in broad pan and lay slices side by side, in batches as needed. Season with teaspoon salt and half teaspoon white pepper. The THREE tablespoons lard are the TOTAL initial frying fat, not a new dose for each batch.
Step 2
Cook for printed five-minute guide each side or until golden; place the oven-safe frying pan in 200°C oven and bake for printed ten-minute guide until potatoes are tender. Arrange crown-shaped on a hot dish and serve.
Cooked it? Rate it.
Cooked 0 times