Fried Potatoes with Soubise Sauce

Pommes de Terre frites. Sauce Soubise

Preparation info

    • Difficulty


Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

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Prepare the potatoes, cutting them into the shape of a quarter of a lemon; dry them in a clean cloth; when quite dry fry in a frying basket in clean hot fat; leave the potatoes frying in this till they are tender, then take up and drain, and when about to serve put them in boiling fat for about two or three minutes; when they are brown and crisp dish them up, sprinkle with finely chopped parsley, and serve with Soubise sauce round the base of the dish.