Creamy Potatoes with White Sauce

Ingredients

• Choose small new potatoes the size of a golf-ball.
• Make separately half a pint of white sauce as follows:
• Put half an ounce of butter into a stewpan.
• stir in four ounces of minced onion.
• mix with it half an ounce of flour.
• moisten with a gill of white broth.
• and a gill of milk.
• add a dessert-spoonful of finely minced parsley.
• add a dessert-spoonful of cream.

Method

1. 1

   Partly boil the potatoes till nearly done, then drain and cool.

2. 2

   Make the white sauce by melting butter, frying minced onion, mixing with flour, moistening with broth and milk, boiling, and passing through a sieve.

3. 3

   Add parsley and simmer the potatoes in the sauce until tender.

4. 4

   Add cream before serving.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 33. The excerpt below is the record exactly as published.

Choose small new potatoes the size of a golf-ball. Partly boil them till nearly done, then drain and cool. Make separately half a pint of white sauce as follows : — Put half an ounce of butter Potatoes m . , . . . ^ the Parisian into a stewpan, melt it, stir m four ounces ^^ay. of minced onion, fry lightly over a low fire for five minutes, then mix with it half an ounce of flour ; cook gently till well mixed, and then moisten with a gill of white broth and a gill of milk, bring to the boil, season with salt and white pepper, simmer for twenty minutes, and pass through a hair sieve ; put the sauce into a stewpan, and add to it a dessert- spoonful of finely minced parsley, put the potatoes into it, simmer them very gently till quite tender, then take the pan from the fire, add a dessert-spoonful of cream

Cook this with the app: pantry check, scaling, and the assistant.