1188. POTATOES, A LA MAITRE D'HOTEL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Boil or steam them in the ordinary way
  2. When done, cut them into slices about the eighth of an inch thick
  3. Put them into
Original Text
1188. POTATOES, A LA MAITRE D'HOTEL. The small French kidney, or Vitelotte-potatoes, are best adapted for this purpose: boil or steam them in the ordinary way, and when done, cut them into slices about the eighth of an inch thick, put them into
Notes
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