Potatoes à la Bechamel

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Potatoes

Potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Purée

a little piece of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a tiny dust of white pepper ↝ Spices, pepper, white [Spices and Herbs]
a little milk or cream ↝ Milk, NFS [Milk, reduced fat]

Sauce

a nice creamy Bechamel sauce

Garnish

little shreds of tarragon or chervil ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Put some potatoes to boil.
When they are cooked season them with a little salt, and pass them through a wire sieve.
Mix them into a light dry purée with a little piece of fresh butter, a tiny dust of white pepper, and a little milk or cream.
Make it warm in the bain marie.
Dish up hot in a dome shape.
Pour a nice creamy Bechamel sauce over it.
Garnish the top with little shreds of tarragon or chervil.

Original Text

Potatoes à la Bechamel.
(Pommes de Terre à la Bechamel.)
Put some potatoes to boil; when they are cooked season them with a little salt, and pass them through a wire sieve; mix them into a light dry purée with a little piece of fresh butter, a tiny dust of white pepper, and a little milk or cream. Make it warm in the bain marie and dish up hot in a dome shape, and pour a nice creamy Bechamel sauce over it. Garnish the top with little shreds of tarragon or chervil.

Notes

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