Potatoes a V Americaine

Ingredients

• Cut up your boiled potatoes into thick slices
• flavour a little milk with onion, spice, pepper, and salt
• thicken it, as laid down for melted butter, with butter and flour
• stir in the yolk of an egg
• add a large spoonful of chopped parsley
• a pat of butter the size of a rupee

Method

1. 1

   Cut boiled potatoes into thick slices.

2. 2

   Flavour milk with onion, spice, pepper, and salt; strain and thicken with butter and flour.

3. 3

   Heat potato slices in the sauce to boiling point, remove from fire, stir in egg yolk, add parsley and butter, then serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 75. The excerpt below is the record exactly as published.

Potatoes a V Americaine : — Cut up your boiled potatoes into thick slices : flavour a little milk with onion, spice, pepper, and salt ; strain and thicken it, as laid down for melted butter, with butter and flour, till you have a nice * Or the slices may be tossed in maitre d'hutel butter, with a few spoonfuls of broth. — W. OUR VEGETABLES. lot> sauce hlancke ; place your slices of potato in this, and heat them up to boiling point : take the sauce-pan off the fire, stir in the yolk of an egg, add a large spoonful of chopped parsley, with a pat of butter the size of a rupee

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