Potatoes à l’Italienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel and plainly boil some new potatoes, and when they are cold cut them in slices about one eighth of an inch thick, and arrange some of these in a deep buttered pie dish in a round; sprinkle them...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Pot
- Stove
- Peeler
- Chef's knife
- Cutting board
- Pie dish
Ingredients
- new potatoes
- eschalot
- lean ham
- pie
- parsley
- veloute sauce
- water
- tongue
- parmesan cheese
- ham
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Potato Salad from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Mashed Potatoes Baked from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Potatoes à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Potatoes à la Bechamel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Boiled Olive Potatoes with Onion Purée from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Potatoes in Blanquette from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Purée of Potatoes from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Sauted Potatoes from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com