Louis Potatoes

Ingredients

• some potatoes
• just enough cream to cover the potatoes
• a little salt

Method

1. 1

   Cut potatoes with a small round Parisian spoon, parboil in water, and finish cooking in cream.

2. 2

   Season with salt and serve in a deep dish with the cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 183. The excerpt below is the record exactly as published.

Louis potatoes Roast beef, Jules-Albert Stewed tomatoes Fried egg plant Endives salad, French dressing Vanilla ice cream Assorted cakes Coffee Eggs Mollet, Florentine. Put some puree of spinach in a vegetable dish, place four eggs Mollet on top. Chicken soup, Florentine. Cut a spring chicken, bones and all, in pieces one inch square. Heat three ounces of butter in a casserole, add the chicken, and cook until golden yellow; add two spoonfuls of flour and heat through; add three pints of chicken broth, a bouquet garni, and one-half cup of raw rice. Boil for one hour, then remove the bouquet garni, add one pint of boiling milk, and season with salt and pepper and a little chopped parsley. Brook trout, Volper. Put in a casserole two quarts of cider, one sliced onion, one carrot, one piece of celery, one piece of leek, a little parsley, one bay leaf, one clove, and one spoonful of salt. Bring to a boil, and then add eight brook trout. Set the vessel on the side of the range, and let stand at boiling point for ten minutes ; then remove the trout to a platter. Serve with the following sauce : Heat two ounces of butter in a casserole, add two spoon- fuls of flour and one and one-half pints of the cider in which the fish was cooked. Boil for twenty minutes. Then add two more ounces of fresh butter, season well with salt and pepper, and strain over the fish. Garnish with bread cut in heart shapes, and fried in butter. Sprinkle with chopped parsley. Louis potatoes. Cut some potatoes with a small round Parisian spoon, parboil in water, and finish cooking in just enough cream to cover the potatoes. Season with a little salt

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