Steward's Potatoes à la Maitre d'Hôtel

Ingredients

• Boil the potatoes
• a lump of fresh butter
• a teaspoonful of flour
• a teacupful of broth
• covered with parsley, chopped fine
• seasoned with pepper
• seasoned with salt
• the yolk of one egg
• a tablespoonful of water
• a little lemon-juice

Method

1. 1

   Boil the potatoes, let them cool, and cut into slices.

2. 2

   In a stew-pan, melt butter and add flour, then broth.

3. 3

   Boil and add potatoes seasoned with parsley, pepper, and salt.

4. 4

   Stew for five minutes, then mix in beaten egg yolk with water and lemon-juice.

5. 5

   Serve the potatoes.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 195. The excerpt below is the record exactly as published.

eward's" Potatoes (^ la Maitre d'Hdtel). Boil the potatoes ; before they are quite done take them up, place them aside, and let them get cold ; cut them in slices of a moderate thickness ; put into a stew-pan a lump of fresh butter and a teaspoonful of flour; let the butter boil, and add a teacupful of broth ; boil again and add the potatoes, which you have covered with parsley, chopped fine, and seasoned with pepper and salt; stew them five minutes, remove them from the fire, and beat up the yolk of one egg with a tablespoonfLd of water and a little lemon-juice

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