Potatoes a la Poulette

Ingredients

• Parisienne potatoes
• butter sauce
• yolk of an egg
• salt
• white pepper
• juice of half a lemon

Method

1. 1

   Steam or boil potatoes without breaking.

2. 2

   Make a butter sauce, add egg yolk and seasonings, then coat the potatoes in the sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 302. The excerpt below is the record exactly as published.

Potatoes a la poulette. Boiled bacon and greens (16 cents.) Roast beef (2 ribs short, 4 lbs 52 cents.) Roast lamb, mint sauce (quarter, 7 lbs 90 cents.) Chicken giblets saute with rice (16 or- ders, 20 cents.) Lobster cutlets, a la Victoria (12 or- ders, 22 cents.) Green corn pudding (25 cents.) Sweet potatoes 20, string beans 3, tur- nips 3, squash 8, tomatoes 6, potatoes 15 (55 cents.) Boiled sago pudding (with sauce 12 orders, 20 cents.) Apple pie (5 pies, 40 cents.) Lemon ice cream (3^ qts 75 cents.) Orange butter cake (2 cakes i^ lbs 21 cents.) Fruit, nuts, cheese, crackers, pickles (52 cents.) Milk, cream 60, coffee, tea, sugar, bread, butter 50 (no cents.) Total, $6 96; 50 persons; 14 cents a plate. 1022— Calf's Head Soup, Portuguaise. It is a vegetable soup with barley, and 75^ SAJV liRANCISCO HOTEL GAZETTE'S calf s head cut in dice in it and a small proportion of tomatoes. 1023— Perch VVater Souchet. A water souchet— called "souchy" by English cooks — is fish steaks or fillets stewed in a very little water with herb seasonings and served on toast with some of the broth over the toast. Slice the fish if large or split and cut in quarters if small, lay the pieces in a Bright pan with a small bunch of parsley and green thyme and two or three green onions; add salt and pepper to season, fill up with water enough just to cover the fish and stew gently at the side of the range about half an hour, skimming off the scum that rises. Take out the herbs and onions and serve the fish frorrn the pan on slices of buttered toast moistened with the fish liquor. or water. This makes a stiff sauce. Put m the lobster paste and stir all together. Season with a light grating of nutmeg, salt, cayenne and juice of half a lemon. Set it away in the refrigerator. When cold make it in small cutlet shapes, egg and bread them, fry light colored in a kettle of lard. Boil four or five eggs hard and quarter them lengthwise. Serve tomato sauce or cardinal sauce in the dish, the lobster cutlet in it, a quarter of egg and a crouton of fried bread. 1024— Potatoes a la Poulette. 1027— Green Corn Pud:^ing. Shaved cooked corn off" the cob, or use canned corn pounded to a half- paste. To a quart add one cup milk, j half a cup butter and four eggs and salt I and white pepper to season. Bake in a puddinu' pan; serve as a vegetable entree m flat dishes. This can be made much richer if wanted so, with more milk and yolks of eggs and is a very popular dish. Parisienne potatoes in yellow sauce. Steam or boil the potatoes without break- ing. Make butter sauce, add to it the yolk of an egg

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