The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

LYONNAISE POTATOES (No. 2)

• 1 pint boiled potatoes, cold,
• ½ teaspoonful salt,
• Speck of pepper,
• 1 teaspoonful chopped onion,
• 2 tablespoonfuls beef dripping or butter,
• 2 tablespoonfuls chopped parsley.

Cut the potatoes into slices, season with the salt and pepper. Fry the onions in the dripping till light brown, put in the potato and cook till it has taken up the fat. Add the chopped parsley and serve.