Potatoes with Parsley Sauce

Ingredients

• 1 quart small potatoes
• 1 quart of cold water
• 1 tablespoonful salt
• 1 tablespoonful butter
• 1/2 tablespoonful flour
• 1 1/2 cupful hot milk
• 1/4 teaspoonful salt
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Peel and wash the potatoes, place in a saucepan with cold water, add salt, and boil until done.

2. 2

   In another saucepan, melt butter, add flour, stir, and cook for 3 minutes.

3. 3

   Add hot milk, cook for 3 minutes, season with salt and parsley.

4. 4

   Drain potatoes, return to saucepan, add sauce, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 314. The excerpt below is the record exactly as published.

1 tablespoonf ul fine-chopped parsley ; add this to the potatoes, toss them for a few minutes over the fire ; add 1 gill of hot cream, and serve. In place of cream 1 gill of white broth may be taken. Potatoes ft la Diana. — Wash 6 large potatoes and bake them till done ; then remove ; cut them in half, remove the soft part, and mix it with 1 teaspoonful salt, 2 whole eggs, Yt teaspoonful nut- meg, and Vs gill of cream. Place a saucepan with 1 cup of milk and 2 ounces butter, a little salt, and a sprinkle of sugar over the fire; as soon as it boils add 4 ounces flour, stir, and cook to a smooth paste ; then remove, add it to the potatoes, mix all well together; form the preparation into egg-shaped balls; dip into beaten egg, roll in grated bread crumbs, and fry in hot lard to a fine golden color ; remove them with a skimmer, drain on paper, and serve on a hot dish. Potatoes Yiennoise. — Boil 8 peeled potatoes with 1 table- spoonful salt in 1 quart of water; when done drain and press through a potato press ; mix with 1 even teaspoonful salt, Y, even teaspoonful pepper, 2 ounces butter, the yolks of 3 eggs, Ys giU of cream, and 4 ounces grated Parmesan cheese. Mix well, and form the mixture into round balls the size of an egg. Sprinkle some flour on a pastry board, roll the potatoes into long shapes, thick in the center and pointed at the ends ; brush them over with beaten egg ; make two slanting incisions on top of each, lay them in a buttered pan, brush over again with egg, and bake to a fine golden color in a hot oven. Potatoes with Parsley Sauce.— Peel and wash 1 quart small potatoes, place with 1 quart of cold water in a saucepan over the fire, add 1 tablespoonf ul salt, boil until done. In the meantime YEGETABLBS. 469 melt 1 tablespoonful butter in a sancepan, add Yt tablespoonful flour, stir, and cook 3 minntes ; add lYt cupful hot milk, cook 3 minutes ; season with Y4 teaspoonf ul salt and 1 tablespoonful fine* chopped parsley. Drain the potatoes, return them for a few min- utes in saucepaii to the fire, add the sauce, and serve in a hot dish. HOW TO UTILIZE COLD POTATOES. Hashed Potatoes. — Chop fine some cold boiled potatoes ; for 1 pint of chopped potatoes melt Yt tablespoonful butter in a frying pan, put in the potatoes, season with Yt ^^^^ teaspoonf ul salt and Y4 eyen teaspoonful pepper, coyer, and fry over moderate fire 5 min- utes ; remoTe the cover, stir for a few minutes, and serve. Potato Dnmplliigs. — Boil 9 medium-sized potatoes in 1 quart water, and 1 tablespoonful salt

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