Potatoes au Maitre d’hotel

Name: Potatoes au Maitre d’hotel
Ingredients: cold boiled potatoes; four or five tablespoonfuls of milk; two of butter; pepper; salt; chopped parsley; the juice of half a lemon

From The universal cookery book, 1887

Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 39. The excerpt below is the record exactly as published.

Potatoes au Maitre d’hotel. “ Cut cold boiled potatoes into quarter-inch slices, and put into a saucepan with four or five tablespoon- SARA TOGA POTATOES. IOI fuls of milk, two of butter, some pepper and salt and chopped parsley. Heat quickly, stirring all the time until ready to boil, when stir in the juice of half a lemon

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