Paul Stock Potatoes

Ingredients

• four potatoes
• three ounces of sweet butter
• salt and paprika
• a spoonful of chives cut fine

Method

1. 1

   Bake four potatoes, remove the peels, and put the potatoes in a chafing dish.

2. 2

   Add three ounces of sweet butter, season with salt and paprika and a spoonful of chives cut fine, and mix with a fork until the butter is melted.

3. 3

   Serve in a chafing dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 221. The excerpt below is the record exactly as published.

Paul Stock potatoes Coffee Cucumber salad Limberger cheese with crackers Coffee DINNER Little Neck clam cocktail Onion and tomato soup Ripe California olives Sand dabs, saute meuniere Sirloin steak, Braconiere New peas in cream Rissolee potatoes Escarole salad Roly-poly pudding Coffee Fresh artichokes a la Russe. Boil the bottoms of four artichokes in salted water, and allow them to become cold. Then fill them with fresh caviar, place on a platter on a folded napkin, and garnish with two lemons cut in half and parsley in branches. Eggs bonne femme. Fry eight slices of bacon on both sides, in a frying pan, then add eight eggs, season with a little pepper, and cook in oven for three minutes. Serve on a platter, with mixed chopped parsley, chervil and chives sprinkled over the eggs. Paul Stock potatoes. Bake four potatoes, remove the peels, and put the potatoes in a chafing dish. Add three ounces of sweet butter, season with salt and paprika and a spoonful of chives cut fine

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