Hachis Parmentier

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Melt a good piece of butter, add parsley, three small onions, or à large one, and shallots all chopped together. When cooked, put in your cold meat (anything leftover from different dishes will do), salt and pepper, stir well and cook for a little while. Butter a fireproof dish, put in your mixture, cover with potato purée and brown in the oven.