673. Potatoes à la Maître d’Hôtel

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

ten middle-sized ones ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
the same of broth ↝ Soup, broth [Soups, broth-based]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a tablespoonful of fresh chopped parsley ↝ Parsley, raw [Not included in a food category]
a quarter of a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

Boil ten middle-sized potatoes cut in slices of a quarter of an inch thick.
Put in the stewpan half a pint of milk or the same of broth, a little salt, pepper, grated nutmeg, and a tablespoonful of fresh chopped parsley.
Simmer on fire.
When boiling, add a quarter of a pound of fresh butter and the juice of a lemon.
Stir well for a few minutes.
When each piece is well covered with the sauce, dish up, and high in the centre, as they must appear light.

Original Text · last edited 13 days ago

673. Potatoes à la Maître d’Hôtel.—With young potatoes they are excellent. Boil ten middle-sized ones cut in slices of a quarter of an inch thick, put in the stewpan half a pint of milk or the same of broth, a little salt, pepper, grated nutmeg, and a tablespoonful of fresh chopped parsley, then simmer on fire; when boiling, add a quarter of a pound of fresh butter, the juice of a lemon, stir well for a few minutes; when each piece is well covered with the sauce, dish up, and high in the centre, as they must appear light.

Notes

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