Hashed and Browned Potatoes in Cream Sauce

Ingredients

• one quart of cold boiled potatoes
• one slice of onion
• two sprigs of parsley
• one slice of carrot
• three tablespoonfuls of butter
• one level tablespoonful of salt
• one-fourth of a teaspoonful of pepper
• two scant tablespoonfuls of flour
• one pint of milk
• one cupful of grated bread crumbs

Method

1. 1

   Make a roux with butter and flour, add onion, parsley, carrot, and seasonings.

2. 2

   Gradually add milk, simmer, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 262. The excerpt below is the record exactly as published.

ashed and Browned Potatoes, in Cream Sauce. Use for six persons one quart of cold boiled potatoes, cut into cubes, one slice of onion, two sprigs of parsley, one slice of carrot, three table-spoonfuls of butter, one level table-spoonful of salt, one-fourth of a teaspoonful of pepper, two scant table-spoonfuls of flour, one pint of milk, and one cupful of grated bread crumbs

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