Potatoes à la crème

Ingredients

• 2oz. of butter
• a small tablespoonful of fine flour
• a pint of cold milk
• a little salt
• a teaspoonful of finely minced parsley
• a plateful of raw potatoes

Method

1. 1

   Slice the raw potatoes.

2. 2

   In a pan, melt the butter and stir in the flour until smooth.

3. 3

   Gradually moisten with cold milk while stirring.

4. 4

   Once boiling, add the potatoes, cover, and simmer for about 30 minutes until cooked.

5. 5

   Serve in a hot vegetable dish, sprinkling with minced parsley.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.

a plateful of raw potatoes (using the waxy or Yitelotte ones for choice), then put into the pan 2oz. of butter and a small tablespoonful of fine flour, and stir this gently together till smoothly blended, but quite colourless ; then moisten it gradually with a pint of cold milk (hot may be used, but the cold is richer), stirring it all the time. Directly this boils lay in the potatoes, which should be well covered with the milk, add a little salt, put the lid on the pan, weighting it with a heavy weight, and let it all simmer till cooked, which it should be in about half an hour. Serve in a hot vegetable dish, sprinkling it as you dish it with q, teaspoonful of finely minced parsle;

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