Potatoes A la Maitre d’Hotel

Ingredients

• some cold boiled potatoes
• a lump of fresh butter
• about a teaspoonful of flour
• a cupful of broth or water
• chopped parsley
• pepper
• salt
• the yolk of an egg
• a little lemon-juice
• a tablespoonful of cold water

Method

1. 1

   Cut cold boiled potatoes into thick slices.

2. 2

   Melt butter, add flour, then broth or water.

3. 3

   Boil and add potatoes with parsley, pepper, and salt.

4. 4

   Stew, then add egg yolk mixed with lemon juice and cold water before serving.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 65. The excerpt below is the record exactly as published.

Potatoes & la Maitre d’Hotel. — Cut some cold boiled potatoes into rather thick slices. Put a lump of fresh butter into a stewpan, and add a little flour — about a teaspoonful for a middling-sized dish. When the flour has boiled a little while in the butter, add by degrees a cupful of broth or water. Boil up, and put in the potatoes, with chopped parsley, pepper, and salt. Stew a few minutes, then take from the fire, and when quite off the boil add the yolk of an egg beat up with a little lemon-juice and a tablespoonful of cold water

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