Potatoes a la Ibollan&atse

Ingredients

• one and a half pounds of small new potatoes
• half a gill of bechamel sauce
• the yolks of two eggs
• one ounce of butter
• a little milk or cream
• a little lemon juice
• season lightly

Method

1. 1

   Scrape potatoes and place in salted water with lemon juice.

2. 2

   Cook until nearly tender, drain, and dry.

3. 3

   Melt butter in a chafing dish, add potatoes, shake over flame, then add bechamel sauce and cook for ten minutes.

4. 4

   Mix yolks with milk, stir into potatoes, add lemon juice, and season.

5. 5

   Reheat without boiling and serve hot.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.

potatoes a la Ibollan&atse. For this dish take one and a half pounds of small new potatoes of even size, scrape them and place them in salted water containing the juice of half a lemon. Cook them carefully in fast boiling water till nearly tender, then pour off the water and drain them on a sieve or a cloth. The water should be salted and contain a sprig or two of green mint. Melt one ounce of butter in the chafing dish blazer, put in the cooked potatoes, and shake them over a full flame for a few minutes. Then add half a gill of bechamel sauce and boil up, and cook for ten minutes longer, stirring freely but gently so as not to break the potatoes. Mix the yolks of two eggs with a little milk or cream. Stir and pour over the potatoes, add a little lemon juice, and season lightly

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