Potatoes à l'Allemande

Ingredients

• 1 quart small German potatoes
• 1 teaspoonful salt
• 1 ounce butter
• 1 tablespoonful flour
• 1 pint of hot milk
• 6 whole peppers
• 1/2 teaspoonful nutmeg
• 1 even teaspoonful salt
• 1 teaspoonful chopped parsley

Method

1. 1

   Peel and wash the potatoes, place in a saucepan, cover with broth, add salt, and cook until done.

2. 2

   Melt butter in another saucepan, add flour, stir, and cook for 3 minutes.

3. 3

   Add hot milk, bouquet, peppers, nutmeg, and salt; cook for 5 minutes and strain.

4. 4

   Drain potatoes, return to saucepan, pour over sauce, toss for a few minutes, sprinkle with parsley, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 313. The excerpt below is the record exactly as published.

Potatoes h PAllemande. — Peel nicely 1 quart small Oerman potatoes, wash, and place them in a saucepan over the fire ; cover with veal or chicken broth, add 1 teaspoonful salt, and cook till done. At the same time melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir, and cook 3 minutes ; add 1 pint of hot milk, a small bouquet, 6 whole peppers, Yg teaspoonful nutmeg, 1 even teaspoonful salt, cook 5 minutes ; then strain. Drain the po- tatoes in a sieve, return them in saucepan to the fire, pour over the sauce, toss them a few minutes over the fire ; sprinkle over 1 tea- spoonfnl chopped parsley, and serve. Potatoes h la Mattre d'H6tel. — Wash 1 quart medium-sized potatoes, place in a saucepan over the fire, cover with 1 quart cold 468 VEGETABLEa water, boil until done ; drain off the water, remove the skin, and cut the potatoes into slices ; return into saucepan. Mix 1 ounce butter with 1 even teaspoonful salt, 74 even teaspoonful white pep- per, Y4 teaspoonful nutmeg ; add gradually 2 tablespoonfuls lemon juice and 1 tablespoonf ul fine-chopped parsley ; add this to the potatoes, toss them for a few minutes over the fire ; add 1 gill of hot cream, and serve. In place of cream 1 gill of white broth may be taken. Potatoes ft la Diana. — Wash 6 large potatoes and bake them till done ; then remove ; cut them in half, remove the soft part, and mix it with 1 teaspoonful salt, 2 whole eggs, Yt teaspoonful nut- meg,

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