vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potatoes a l’Americaine
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 215. The excerpt below is the record exactly as published.
Potatoes a l’Americaine. — Cut up four good-sized boiled Potatoes into thick slices. Flavour half a pint of milk with pepper and salt (onion and spice if liked) as for bread sauce Strain and thicken it as for melted butter with butter and flour. Place your slices of Potato in this sauce, and heat them up to boiling-point. Take the saucepan off the fire, stir in the yolk of an egg, add a full tablespoonful of minced parsley with a pat of butter the size of a shilling
Cook this with the app: pantry check, scaling, and the assistant.