4203 Pommes de Terre au Lard

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fry 250 g (9 oz) blanched and diced streaky bacon and 12 button onions in butter until coloured brown. Remove from the pan and place aside; add 30 g (1 oz) flour to the fat in the pan and cook for a few minutes then moisten with dl (1⅓ pt or U.S. cups) White Bouillon and season with a little pepper.

Add 1 kg ( lb) medium-sized potatoes cut in quarters and slightly trimmed, replace the bacon and onions and add a Bouquet garni. Cover and cook gently.

When cooked, place in a deep dish and sprinkle lightly with chopped parsley.