Potatoes à la crème

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 30 min Total: 30 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Slice down a plateful of raw potatoes (using the waxy or Vitelotte ones for choice).
  2. Put into the pan 2oz. of butter and a small tablespoonful of fine flour, and stir this gently together till smoothly blended, but quite colourless.
  3. Moisten it gradually with a pint of cold milk (hot may be used, but the cold is richer), stirring it all the time.
  4. Directly this boils lay in the potatoes, which should be well covered with the milk.
  5. Add a little salt.
  6. Put the lid on the pan, weighting it with a heavy weight.
  7. Let it all simmer till cooked, which it should be in about half an hour.
  8. Serve in a hot vegetable dish, sprinkling it as you dish it with a teaspoonful of finely minced parsley.
Original Text · last edited 4 days ago
Potatoes à la crème.—Slice down a plateful of raw potatoes (using the waxy or Vitelotte ones for choice), then put into the pan 2oz. of butter and a small tablespoonful of fine flour, and stir this gently together till smoothly blended, but quite colourless; then moisten it gradually with a pint of cold milk (hot may be used, but the cold is richer), stirring it all the time. Directly this boils lay in the potatoes, which should be well covered with the milk, add a little salt, put the lid on the pan, weighting it with a heavy weight, and let it all simmer till cooked, which it should be in about half an hour. Serve in a hot vegetable dish, sprinkling it as you dish it with a teaspoonful of finely minced parsley.
Notes
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