Potatoes a la Maitre d’Hôtel

Ingredients

• 2 lbs. potatoes
• 2 oz. of butter
• a small dessert-spoon of flour
• a small cup of boiling water or white stock
• a tablespoon of chopped parsley
• a dessert-spoon of lemon juice
• pepper
• salt

Method

1. 1

   Boil potatoes, cool, and slice.

2. 2

   Melt butter, add flour, and cook briefly.

3. 3

   Gradually add boiling water or stock, season, and toss with potatoes until hot.

4. 4

   Add lemon juice before serving.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 57. The excerpt below is the record exactly as published.

Potatoes a la Maitre d’Hdtel.— Boil 2 lbs. potatoes of a firm kind, and let them get cold ; cut them into slices a quarter of an inch thick, and then into pieces of the same size with a round cutter. Melt 2 oz. of butter in a saucepan, stir to it a small dessert-spoon of flour, and shake the pan over the fire for two or three minutes ; add slowly a small cup of boiling water or white stock, some pepper, salt, and a tablespoon of chopped parsley ; put in the potatoes and toss them gently over a clear fire until they are quite hot and the sauce adheres well to them. At the instant of serving add a dessert-spoon of lemon juice

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