Hongroise Potatoes

Ingredients

• enough potatoes to fill 2 c
• ^4 c butter
• i c white sauce
• the beaten yolk of I egg
• i T finely chopped parsley

Method

1. 1

   Wash, pare, and cube potatoes, cover with boiling salted water, and parboil.

2. 2

   Drain, add butter, and cook until tender and browned.

3. 3

   Make white sauce, add egg yolk, pour over potatoes, and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 161. The excerpt below is the record exactly as published.

HONGROISE POTATOES ASPARAGUS PINEAPPLE FANCHONETTES Lamb Fricassee Wipe i^ lbs. lamb, cut from the fore quarter into pieces for serving, cover with boiling water and cook slowly below the boiling point until the meat is tender. Remove from the water, cool, sprinkle with salt and pepper, dredge with flour and saute in butter until golden brown in color. Re- move from the pan to a hot dish, make i c brown gravy (3 T flour), using the liquid in which the meat was cooked and from which the fat has been skimmed. Add the meat to the gravy, reheat, and serve on a platter with green peas for a border. Green Peas Shell I qt. green peas, cover with cold water and let stand ^ h. Skim off the undeveloped peas that rise to the top, drain off the water ; add a small quantity boiling water, say I c to I pt. of peas, and cook from 20 to 60 m, accord- ing to the age of the peas. Add more water from time to time, if necessary, but do not have much excess to drain off when the peas are cooked. Add salt the last 15 m of cooking. When tender, drain, add 2 T butter, dash of pepper. Pour around the lamb fricassee. Hongroise Potatoes Wash, pare and cut into J^ inch cubes enough potatoes to fill 2 c ; cover with boiling salted water and parboil 3 m ; drain, add ^4 c butter and cook slowly until tender and slightly browned. Make i c white sauce (2 T flour), add 294 LESSONS IN COOKING few drops onion juice if desired, then add slowly the beaten yolk of I egg. Pour over the potato cubes, add i T finely chopped parsley

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