Potatoes a la Maitre d'Hotel
From Six little cooks, 1910
Stirring constantly is important for even heating.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 68. The excerpt below is the record exactly as published.
OTATOES a la Maitr* D> Hotel. Cut cold boiled potatoes into irregular slices, not large, and heat in a saucepan with a little milk and butter, pepper, salt and some chopped parsley. Place it over a hot fire, stirring all the time until ready to serve. To make a French dish of this, stir in hall* the juice of a lemo
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