Potatoes a la Poulette

Ingredients

• Wash and scrape or peel some new potatoes
• the beaten yolks of 2 eggs
• some butter kneaded with a small quantity of flour
• moisten with milk or white stock

Method

1. 1

   Boil potatoes in salted water with lemon juice, drain, and simmer in butter and flour mixture moistened with milk or stock.

2. 2

   Add beaten egg yolks, season, dish up, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.

Potatoes a la Poulette. Wash and scrape or peel some new potatoes, boil them quickly in salted water, to which the juice of a lemon is added. When done, drain them and put them into a stew-pan with some butter kneaded with a small quantity of flour ; moisten with milk or white stock and let simmer. Lastly add the beaten yolks of 2 eggs

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