Potatoes a la Maître d'Hôtel

Ingredients

• some potatoes of a firm kind
• from two to four ounces of good butter
• a small dessertspoonful of flour
• a small cupful of boiling water
• a tablespoonful of minced parsley
• a dessertspoonful of strained lemon-juice

Method

1. 1

   Boil, peel, and slice the potatoes.

2. 2

   Dissolve butter, stir in flour, add boiling water, pepper, salt, and parsley.

3. 3

   Toss in potatoes until hot and sauce adheres.

4. 4

   Add lemon juice before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 288. The excerpt below is the record exactly as published.

POTATOES A LA MAiTRE DHOTEL. Boil in the usual manner some potatoes of a firm kind, peel, and let them cool ; then cut them equally into quarter-inch slices. Dis- solve in a very clean stewpan or saucepan from two to four ounces of good butter, stir to it a small dessertspoonful of flour, and shake the pan over the fire for two or three minutes ; add by slow degrees a small cupful of boiling water, some pepper, salt, and a tablespoonful of minced parsley ; put in the potatoes, and toss them gently over a clear fire until they are quite hot, and the sauce adheres well to them : at the instant of serving add a dessertspoonful of strained lemon-juice

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