Potatoes à la Maître d'Hôtel

Ingredients

• 1 quart medium-sized potatoes
• 1 quart cold water
• 1 ounce butter
• 1 even teaspoonful salt
• 1/2 even teaspoonful white pepper
• 1/4 teaspoonful nutmeg
• 2 tablespoonfuls lemon juice
• 1 tablespoonful fine-chopped parsley
• 1 gill of hot cream

Method

1. 1

   Wash potatoes, place in a saucepan with cold water, boil until done.

2. 2

   Drain, remove skin, and cut into slices.

3. 3

   Mix butter, salt, white pepper, nutmeg, lemon juice, and parsley; add to potatoes and toss over the fire.

4. 4

   Add hot cream and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 314. The excerpt below is the record exactly as published.

Potatoes h la Mattre d'H6tel. — Wash 1 quart medium-sized potatoes, place in a saucepan over the fire, cover with 1 quart cold 468 VEGETABLEa water, boil until done ; drain off the water, remove the skin, and cut the potatoes into slices ; return into saucepan. Mix 1 ounce butter with 1 even teaspoonful salt, 74 even teaspoonful white pep- per, Y4 teaspoonful nutmeg ; add gradually 2 tablespoonfuls lemon juice and 1 tablespoonf ul fine-chopped parsley ; add this to the potatoes, toss them for a few minutes over the fire ; add 1 gill of hot cream

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