Potatoes a la Kaitre d'Hotel

Ingredients

• one pint of potato balls
• one cup of milk
• two tablespoonfuls of butter
• two yolks of eggs
• one tablespoonful of lemon juice
• one tablespoonful of parsley
• one-half a teaspoonful of salt
• a dash of pepper

Method

1. 1

   Heat the milk and potatoes in the blazer over hot water.

2. 2

   Cream the butter and add the yolks of the eggs, beating them in well; add the parsley and seasoning, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and butter into them; add the lemon juice and serve at once.

As published

This recipe was extracted from Kirmess cook book (1907), page 204. The excerpt below is the record exactly as published.

POTATOES A LA KAITRB d'HOTEL. One pint of potato balls, cut with French cutter, and cooked tender, may be used either hot or cold, one cup of milk, two tablespoonf uls of butter, two yolks of eggs, one tablespoonful of lemon juice, one tablespoonful of parsley, finely chopped, one-half a teaspoonful of salt, a dash of pepper. Method : Heat the milk and po- tatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well ; add the parsley and seasoning, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk stir the egg and butter into them; add the lemon juice and serve at once. WHITE HASHED POTATOiSS. Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over the potato a little hot stock or water, scatter Rome bits of butter over the top. Cover and cook slowly, without stirring or browning, until thoroughly heated. KORNLET OYSTERS. To one cup of komlet add two well-beaten eggs, two tablespoonf uls of flour, a scant half teaspoonful of salt and a dash of paprika. Drop, by spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, turn, and brown the other side. KORNLET OYSTERS. To one can of komlet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together. Drop from a spoon and cook as above. CHAFING DISH DAINTIES. 479 SAUTE OF MUSHROOMS. Mrs. Gordon K. Dickinson. Put in the chafing-dish two tablespoonfuls of butter

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