Reference > Farmer's Cookbook > POTATOES > Chartreuse Potatoes
  Sautéd Potatoes Lyonnaise Potatoes I  
CONTENTS · BIBLIOGRAPHIC RECORD

Chartreuse Potatoes

Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops onion juice, put together in pairs, dip in Batter I, fry in deep fat, and drain on brown paper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Sautéd Potatoes Lyonnaise Potatoes I  
 
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