Potatoes à la maître d'hôtel

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 15 min Total: 15 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Boil some rather small kidney (or preferably waxy) potatoes in their skins.
  2. Peel and slice them to double the thickness of a penny.
  3. Put into a pan 2oz. of good butter rubbed up with some finely minced parsley.
  4. Directly this is melted lay in the sliced potatoes with a little salt and white pepper, and a squeeze of lemon juice.
  5. Cover down the pan and let its contents cook for a quarter of an hour, shaking the pan and turning the potatoes over to get the bottom layer to the top during the process.
  6. It does not matter if a few of the slices brown a little, in fact they improve the dish, but they must be the exception.
Original Text · last edited 4 days ago
Potatoes à la maître d'hôtel.—Boil some rather small kidney (or preferably waxy) potatoes in their skins, then peel and slice them to double the thickness of a penny; now put into a pan 2oz. of good butter rubbed up with some finely minced parsley, and directly this is melted lay in the sliced potatoes with a little salt and white pepper, and a squeeze of lemon juice. Cover down the pan and let its contents cook for a quarter of an hour, shaking the pan and turning the potatoes over to get the bottom layer to the top during the process. It does not matter if a few of the slices brown a little, in fact they improve the dish, but they must be the exception.
Notes
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