Pommes de Terre a la Paysanne

Ingredients

• half a pint of Bechamel sauce
• half a gill of cream
• two ounces of butter
• one teaspoonful of chopped parsley
• half a teaspoonful of chopped chives
• salt
• pepper
• grated nutmeg
• some cold potatoes (boiled)

Method

1. 1

   Cut the cold boiled potatoes into squares; put them in a small stewpan with a little water on the fire; when hot, strain off the water; season with salt, pepper, and a pinch of grated nutmeg; put in the sauce and cream; let simmer gently for about ten minutes.

2. 2

   Melt the butter in a frying-pan; add the parsley and chives; fry a little and mingle gently with the potatoes.

3. 3

   Pile up on a hot dish and serve.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 65. The excerpt below is the record exactly as published.

POMMES DE TERRE A LA PAYSANNE T7UGHT cold potatoes (boiled), half a pint of Bechamel sauce, half a gill of cream, two ounces of butter, one teaspoonful of chopped parsley, half a teaspoonful of chopped chives, salt, pepper and grated nutmeg

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