CookEat Recipe
Chateaubriand Potatoes
Eighteen olive-shaped tiny potatoes, browned in leaf lard and finished with butter and parsley. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0872. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use controlled food-safe lard handling; inspect doneness rather than infer from 15+10 alone. Limites : Potato size, trimming loss, pan/oven heat, final butter dose and diners are unprinted or unmeasured. Eighteen is starting potato count.
Method
Steps
Step 1
Peel and wash eighteen of the smallest potatoes; trim each to queen-olive shape, recording any substantial trimming loss rather than treating it as an extra ingredient.
Step 2
Heat two tablespoons leaf lard in oven-safe pan and fry potatoes, tossing, until golden for printed approximately fifteen minutes. Transfer to oven for ten-minute guide, continuing until centres are tender.
Step 3
Drain off frying fat. Scatter half teaspoon salt and parsley, add a very lightly filled tablespoon butter, toss and serve hot.
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