Potatoes a la Maitre d’Hotel
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 35. The excerpt below is the record exactly as published.
Potatoes a la Maitre d’Hotel. Cut some cold potatoes into slices, not too thin, season them with salt and pepper, and a little nutmeg, sprinkle over half a table- spoonful of cornflour to a pound of potatoes, also a table-spoonful of oiled butter, then put them in a buttered paper-bag with a gill and a half of milk
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