Potatoes à la maître d'hôtel
From The "Queen" cookery books: Vegetables, 1902
Small waxy potatoes are preferred.
Presented as published in 1902. 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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.
Potatoes () la mmtre d'hotel. — Boil some rather small kidney (or preferably waxy) potatoes in their skins, then peel and slice them to double the thickness of a penny ; now put into a pan 2oz. of good butter rubbed up with some finely minced parsley, and directly this is melted lay in the sliced potatoes with a little salt and white pepper, and a squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.