Lyonaise Potatoes
To one tablespoonful of finely chopped onion, add seasoning to taste; place in frying pan with two tablespoonfuls of butter and let fry a light brown, being careful not to burn. Have ready one quart of cold boiled potato cut in small dice, add and turn delicately with fork until potatoes have absorbed the butter; just before removing from fire add one tablespoonful of chopped parsley. Serve very hot.