New Potatoes, Dutch Style

Ingredients

• 18 to 20 small even-sized po- tatoes
• 1 tablespocnfiil bechamel sauce
• 2 ozs. butter
• 1 yolk of egg
• Lemon juice
• White pepper
• salt
• nutmeg

Method

1. 1

   Wash, peel thinly, and boil the potatoes, which should be as nearly as possible of the same size and shape.

2. 2

   When cooked, drain and dry them, and put them in a vegetable dish.

3. 3

   While the potatoes are cooking, melt the butter in a stew pan, add the bechamel sauce, mix well, and stir in one yolk of egg and the juice of half a lemon; season with a little pepper, salt, and grated nutmeg.

4. 4

   Stir it over the fire till cooked, but be careful not to let it boil, or the egg will curdle.

5. 5

   Pour this sauce over the potatoes, and serve very hot.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 21. The excerpt below is the record exactly as published.

EW POTATOES, DUTCPI STYLE. 18 to 20 small even-sized po- tatoes 1 tablespocnfiil bechamel sauce Lemon juice 2 ozs. butter 1 yolk of egg White pepper, salt, and nut- meg Wa.sh, peel thinly, and boil the potatoes, Avhich should be as nearly as possible of the same size and shape. When cooked, drain and dry them, and put them in a vegetable dish. While the potatoes are cooking, melt the butter in THE EXHIBITION COOKERY BOOK. S3 a stew pan, add the bechamel sauce, mix well, and stir in one yolk of egg and the juice of half a lemon ■ season with a little pepper, salt, and grated nutmeg

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