New Potatoes (German style)

Ingredients

• two dozen new potatoes
• season with salt
• season with pepper
• moisten them with a little white stock
• Add a small bunch of parsley
• a small peeled onion
• add a small piece of butter
• the juice of a lemon

Method

1. 1

   Wash, peel, and quarter potatoes.

2. 2

   Season, moisten with stock, add parsley and onion, boil, simmer until cooked.

3. 3

   Remove parsley and onion, add butter and lemon juice, shake, sprinkle with parsley, and serve hot.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 78. The excerpt below is the record exactly as published.

ew Potatoes ( German style). Wash, peel, and cut into quarters two dozen new potatoes, then put them in a stew-pan, season with salt and pepper, and moisten them with a little white stock. Add a small bunch of parsley and a small peeled onion. Boil up and allow the potatoes to simmer in the broth till they are cooked. Remove the parsley and onion, then add a small piece of butter, and the juice of a lemon. Shake the potatoes in the stew-pan, until the butter is melted, then sprinkle over a little chopped parsley, and send to table in a hot dish. Potatoes a la Viennoise. Cut some washed and peeled potatoes into fairly large dice shapes, parboil them in salted water_ POTATOES. T50 drain and stew them in seasoned beef broth, flavoured with onions and a clove. Dish up, sprinkle over with finely-chopped chives or parsley, and serve. Potatoes a la Conitesse. Slice thinly some raw potatoes, range them neatly in a well-buttered timbale mould, moisten each layer with very little seasoned Veloute sauce, and bake in a liot oven for about 30 minutes. Turn out on a hot dish and serve. Potatoes a la Colbert. These are cold boiled potatoes cut into squares, seasoned with peppe

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