Potato Sauté
From My mother's cook book, 1902
Old potatoes can be used if cut into small shapes.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 93. The excerpt below is the record exactly as published.
POTATO SAUTE. 211 Take eight of the largest mushrooms, skin them and cut off thi! stalks. Chop the eschalot as finely as possible, and chop also finely the remainder of the mushrooms. Put the butter into a fryin'g pan, and place this over the fire letting the butter melt and . become hot. Brown in this the eschalot and chopped muslirooms^, sprinkle over them the pepper and salt, and stuff the centre of the eight skinned mushrooms with this mixture. "- Sprinkle over each of these equal portions of the bread crumbs, place the mushrooms into a baking tin, and placing this in a brisk oven, let them bake therein until a skewer will easily penetrate to the centres of the mushrooms. Take the mushrooms when done carefully from the tin to avoid breaking them or disarranging the stuffing in their centres, and serve them in a hot dish. Potato Saute. — One quart of potatoes, one and one-half ounces of butter, one teaspoonful of salt, one saltspoonful of white pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.