Potatos, Maitre d'hotel

Ingredients

• some carefully selected potatos
• a half tablespoonful of flour
• a breakfast cupful of broth
• a tablespoonful of chopped parsley
• pepper
• salt
• the yolk of an egg
• a teaspoonful of cold water
• a very small amount of strained lemon juice

Method

1. 1

   Peel and boil potatos, then cut into thick slices.

2. 2

   Prepare a sauce with butter, flour, and broth, add potatos and seasonings, and finish with egg yolk and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 66. The excerpt below is the record exactly as published.

POTATOS, MAITRE d’hOTEL. Peel and boil some carefully selected potatos, taking care not to boil too long; then drain them and let them become cold, after which they are to be cut into rather thick slices. Place vegetables. 107 in a flat stew-pan a good-sized lump of butter and dredge in a half tablespoonful of flour; stir until well dissolved and melted ; then mix in gradually a breakfast cupful of broth and stir continually until boiling; then place the potatos in with a tablespoonful of chopped parsley, with pepper and salt to the taste. Stew them for two or three minutes, move the pan to the edge of the fire and stir in quickly the yolk of an egg pre- viously well beaten, with a teaspoonful of cold water and a very small amount of strained lemon juice

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