Potatoes a la Maitre d'Hotel
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Use maitre d'hotel sauce instead of broth if preferred.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 215. The excerpt below is the record exactly as published.
Potatoes a la Maltre d’Hotel. — Proceed exactly as for Potatoes Sautes, and let the slices of Potato get cold. Melt enough butter to cover the bottom of a stewpan, put the Potatoes in, three-parts cover them with broth, and simmer till the liquid is nearly reduced. Take the pan off the fire, put the Potatoes in a hot dish, add a few little pieces of butter, a few drops of lemon-juice, rather more than a tablespoonful of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.