Potatoes a la Maitre d'Hotel
From Cookery and housekeeping, 1882
Serves 3
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 136. The excerpt below is the record exactly as published.
Potatoes a la Maitre d'Hotel. Take cold potatoes which have not been over- cooked, and cut them in slices about three-eighths of an inch thick, and of nearly the same size ; put them in a stewpan with butter or cream, chopped parsley, chopped shallot if liked ; salt and pepper, and a tea- spoonful or less of vineg
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