Potatoes a la Matre

Ingredients

• two pounds of potatoes
• half a pound of mattre d'hotel butter
• half a pint of white broth
• a teaspoonful of finely-chopped parsley
• the juice of a lemon

Method

1. 1

   Boil potatoes gently, peel, and slice.

2. 2

   Toss in a pan with butter, broth, and parsley.

3. 3

   Squeeze lemon juice over and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 158. The excerpt below is the record exactly as published.

POTATOES A LA MAttRE Boil two pounds of potatoes gently so as not to break them, then peel and cat them in sUoes, a quarter of an inch thick ; pat these in a stewpan with half a pound of mattre d'hotel butter (No. 226), half a pint of white broth, and a teaspoonful of finely-chopped parsley. Mix the lot well by tossing the pan over the fire; squeeze over them the jaioe of a lemon, and serve. 71L POTATOES WITH CREAM. Boil, peel, and cut in slices two pounds of potatoes as in No. 710; put them in a stewpan with one pint of cream or milk, simmer for ten minutes ; then add one ounce of butter if cream, but if milk two oimces, divided in seven or eight pieces ; add a pinch of salt and a little nutmeg ; toss till the butter is well melted, and serve. 712. POTATOES SAUT^ES. These are prepared either with raw or cooked potatoes ; the latter style is the most in use. Any cold boiled potatoes left from the previous day are cut in slices and browned to a nice golden colour with fresh butter, either in a saute or frying-pan ; season with salt, pepper, and a little chopped parsley, and serva 718. POTATOES SAUT^ES A LA LTONNAISE. Cut some potatoes in slices as above, say two pounds; melt three ounces of fresh butter in a clean frying-pan, in which fry three finely sliced onions to a brown colour ; then add the potatoes and toss them now and then, till they are of a nice brown; season with salt, pepper and half a teaspoonful of chopped parsley, moisten with a PRACTICAL HOUSEHOLD COOKERY. 359 little good gvavy if handy, mix well together, and servo very hot. 714w POTATOES SAUT^ES A L'lTALIENNE. Peel and cut in oval slices, the thickness of a crown piece, two pounds of nice raw Regent potatoes; fry these gently on a moderate fire in a sautd-pan with three ounces of clarified butter to a nice golden colour, then drain the butter into a saucepan containing half a pint of hot tomato sauce. Glaze the potatoes with half a pint of good gravy, and dress them in pyramid form on a dish ; squeeze the juice of a lemon

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