Potatoes a la Maitre d’Hotel

Ingredients

• a dozen potatoes
• two or three spoonfuls of white sauce or gravy
• two table-spoonfuls of chopped parsley
• 4 ozs. of butter
• a little pepper
• salt
• the juice of a large, fresh lemon

Method

1. 1

   Boil or steam potatoes, cut into 0.25 inch slices.

2. 2

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

3. 3

   Heat until hot, then squeeze lemon juice over and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 479. The excerpt below is the record exactly as published.

Potatoes a la Maitre d’Hotel. — Boil or steam a dozen potatoes in the usual way, and cut them into slices a quarter of an inch thick. Put them into a saucepan with two or three spoonfuls of white sauce or gravy, two table-spoonfuls of chopped pars- ley, 4 ozs. of butter, and a little pepper and salt. Shake the saucepan over the fire until the potatoes are covered with the sauce and quite hot, then squeeze over them the juice of a large, fresh lemon

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