Potatoes a la Fricassee

Ingredients

• the potatoes
• the yolk of an egg
• a large spoonful of curly parsley
• a pat of butter the size of a rupee
• a few drops of lime juice

Method

1. 1

   Boil potatoes until nearly done, then heat in a white sauce made with milk flavoured with onion, spice, pepper, and salt.

2. 2

   Stir in egg yolk, minced parsley, and butter off the fire before serving.

3. 3

   Lime juice can enhance the flavor.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 267. The excerpt below is the record exactly as published.

the potatoes till nearly icIn^^^Bw''"''^"'''" ^°^^= ^^^^^ *^®^ ^^ *^ic^ slices, and heat them, d, la fricassee j in nice white sauce made with milk previously flavoured with onion, spice, pepper and salt. The yolk of an c^g, a large spoon- ful of curly parsley minced fine, and a pat of butter tho size of a rupee, should be stirred into the sauce-pan, off the fire, before serving. A few drops of lime juice

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