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Broiled Potatoes a la Maire
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
A celebrated dish from a Paris restaurant.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 216. The excerpt below is the record exactly as published.
Broiled Potatoes a la Maire. — A Frenchman called Maire had a celebrated restaurant in Paris some thirty years ago, at which one of the special dishes was fillet of beef served with Potatoes a la Maire. For these choose long-shaped Potatoes and boil them. Put some cream in a saucepan over the fire, regulating the quantity by the number of Potatoes, let it reduce to half, stirring it the whole time. Peel the Potatoes, slice them in round slices, put them into the boiling cream, and let it simmer, stirring gently with a wooden spoon to prevent it from burning. Season with salt and pepper ; Marne added grated nutmeg
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