Pommes De Terre Au Lard

Name: Pommes De Terre Au Lard (Potatoes with Salt Pork)
Cuisine: France
Ingredients: 2 ozs. of chopped onion; 2 ozs. of butter or fat; 2 ozs. of butter or fat; ¼ lb. of lean gammon; About 1¼ lbs. of potatoes; 1 teaspoon of chopped parsley, salt and pepper; 1 teaspoon of chopped parsley, salt and pepper; 1 teaspoon of chopped parsley, salt and pepper; 6 tablespoons of white wine, mixed herbs; 6 tablespoons of white wine, mixed herbs; ½ pint of stock; 1 tablespoon of flour

Potatoes with Salt Pork

Preparation info

For
6
people

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Vegetables are usually served as a separate course in France, except when they have been cooked with the meat, or as a garnish for a particular dish. Potatoes with gammon makes quite a substantial luncheon dish.

Ingredients

About 1¼ lbs. of potatoes
¼ lb. of lean gammon
2

Europe
France
Main course
Side dish
Lunch
Mediterranean

Method

Choose potatoes as much as possible of the same size. Peel them carefully, divide in quarters, and trim neatly, removing any sharp angles. Wash and drain the quartered potatoes. Cut the lean gammon in small dice, and blanch in boiling water for a few minutes. Dry them in a cloth, and fry them in butter till they are just beginning to brown. Remove them from the butter, and put