Potatoes a la Maitre d'Hotel

Ingredients

• 10 middle-sized potatoes
• J pint of milk, or the same of broth
• a little salt
• pepper
• grated nutmeg
• J lb. of fresh butter
• the juice of a lemon
• a dust of flour

Method

1. 1

   Boil sliced potatoes in milk or broth with salt, pepper, nutmeg, and parsley.

2. 2

   Add butter and lemon juice, stir until well coated, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 68. The excerpt below is the record exactly as published.

Potatoes a la Maitre <d’Mofe!. — Boil 10 middle- sized potatoes, cut in slices of a quarter of an inch thick, put in the stew-pan J pint of milk, or the same of broth, a little salt, pepper, grated nutmeg, and a tablespoonful of fresh chopped parsley ; then simmer on the fire; when boiling, add \ lb. of fresh butter, and the juice of a lemon. Stir well for a few minutes ; when each piece is well covered with the sauce, dish up, high in centre, as they must appear light. If the sauce is not quite thick enough, add a dust of flour

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