Potatoes a la Maitre d' Hotel

Ingredients

• one tablespoonful of butter
• the whole yolk of one egg
• one teaspoonful of lemon juice
• one tablespoonful of chopped parsley
• half a teaspoonful of salt
• half a saltspoonful of pepper
• one pint of cold boiled potatoes
• milk enough to barely cover them

Method

1. 1

   Prepare the Maitre d'Hotel butter by mixing butter, egg yolk, lemon juice, parsley, salt, and pepper.

2. 2

   Cut the potatoes into slices or dice, or cut raw potatoes into balls and boil for ten minutes.

3. 3

   Warm the potatoes in milk, stir in the butter mixture, and serve immediately.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 175. The excerpt below is the record exactly as published.

one tahlespoonful of chopped parsley, and serve hot. One tahlespoonful of vinegar heated with the butter gives the potatoes a nice flavor. Creamed Potatoes. — Cut cold boiled potatoes into cubes measuring one third of an inch, or into thin slices. Put them in a small shallow pan, cover with milk, and cook until the potatoes have absorbed nearly all the milk. To The Boston Cook Book. 29s one pint of potatoes add o^ie tahlespoonful of butter^ half a teaspoonful of salt^ half a saltspoonfid of pepper^ and a little chopped parsley. Fried Potatoes, — Cut cold boiled potatoes into slices about a quarter of an inch thick. Have a frjdng-pan hot and well greased with salt pork or bacon fat. Cook the potatoes in the fat until brown, then turn, and brown the other side. French Potatoes. — Fr^' as above, pour a white sauce on a platter, and arrange the fried potatoes on the sauce. Potatoes a la Maitre d' Hotel. — Prepare the Maitre d^Hotel butter ; mix one tablespoonful of butter., creamed, with the whole yolk of one egg. Add oiie teaspoonful of lemon juice ^ one tMespoonfal of chopped parsley half a teaspoonful of salt., and half a saltspoonful of pepper. Cut one pint of cold boiled potatoes in thin slices or dice, or cut raw potatoes into balls with a French cutter, and boil them ten minutes. Warm the potatoes in milk enough to barel}^ cover them

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