No. 1110. _Pommes de Terre à la Lyonnaise._

Cut your potatoes as above, then put three quarters of a pound of butter

in a sauté-pan, with thirty button onions cut in rings, place them upon

the fire and when becoming yellowish put in your potatoes, season with

chopped parsley, salt, lemon-juice, and a good pinch of black pepper;

when rather yellow and quite hot, serve.