Potatoes a la Maitre d'Hotel

Ingredients

• a lump of fresh butter
• a teaspoonful of flour
• a teacupful of broth
• some finely chopped parsley
• season with salt
• season with pepper
• the yolk of an egg
• a tablespoonful of cold water
• a little lemon juice

Method

1. 1

   Parboil potatoes, cool, and slice.

2. 2

   In a pan, melt butter, add flour and broth, then potatoes and parsley.

3. 3

   Season and stew for five minutes.

4. 4

   Beat egg yolk with water and lemon juice, add to sauce, dish up, and serve.

As published

This recipe was extracted from Recipes for the million (1891), page 178. The excerpt below is the record exactly as published.

POTATOES A LA MAITRE D’HOTEL.— Rather more than parboil the potatoes, then take them up, let them get cold, and cut them into moderately thick slices. Put into a stew-pan a lump of fresh butter with a teaspoonful of flour and a teacupful of broth ; when these boil add the potatoes with some finely chopped parsley ; season with salt and pepper, and let them stew for five minutes, during which time beat up the yolk of an egg with a tablespoonful of cold water and a little lemon juice

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