Potatoes (a la Maitre d'Hotel)

Ingredients

• a dozen kidney potatoes
• three spoonfuls of white sauce
• a table-spoonful of chopped parsley
• a little butter
• a little pepper
• the juice of a lemon

Method

1. 1

   Steam the potatoes and cut them into slices.

2. 2

   Combine with white sauce, parsley, butter, and pepper in a saucepan.

3. 3

   Heat until covered with sauce, then squeeze lemon juice over and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1331. The excerpt below is the record exactly as published.

Potatoes (a la Maitre d'B steam a dozen kidnej' potatoes ii and cut them into slices a qua thick. Put them into a saucep tlu'ce spoonfuls of white sauc table-spoonfuls of chopped pars of butter, and a little pepper a the saucepan over the fire unti' covered with the sauce and squeeze over them the juice lemon, and serve. Time, ten the sliced potatoes. Probabl ficient for four or five persons Potatoes (a la Maitre d way. — Wash the potatoes, a their jackets in salt and wa are done, let them cool, then shape of largo corks, and cu about as thick as a shilling- too thin they will break in • a butter sauce, mix with i parsley, pepper, salt, a litt' juice of a lemon if acid is rec that the sauce is neither cure and that it is well mixed b are put into it. Potatoes and. Eggs (-■ toes). Potatoes au Lard (a Cut some bacon into small stewpan with a bit of butter "\Mien the bacon is thi-ee ; in a little flour, add salt, ; bunch of sweet herbs, and a with some stock. When the; boiled a few mimites, put in done, peeled,' and cut into pii and serve. Potatoes, Baked,— CI of uniform size. Wash tl warm water, and scrub the bnish. Put them in the o-v oven, and bake until don? let them remain in the o' cooked, or they -wall become 1 Serve, neatly folded, on £ send pats of butter to table cooks cut a little slice from t after it is baked. Mix with minced shallot, a little pep quarter of an oimce of but' lid, and serve hot. Time t of a good size. Probable cost of potatoes, Id. and 1 Jd. per pound. Sufficient, allow two for each person. Potatoes, Beef Steak and Fried, {see Beef Steak and Fried Potatoes). Potatoes, Beef-steaks with (French fashion). — Take some thin sUces of rump of beef, flatten them, and season with a little salt, pepper, &c. Dip these slices into a little butter

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