POTATOES A LA MAITRE D'HOTEL

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. Wash the potatoes clean, and boil them in salt and water by recipe No. 1138.
  2. When they are done, drain them, let them cool; then peel and cut the potatoes into thick slices: if these are too thin, they would break in the sauce.
  3. Put the butter into a stewpan with the pepper, salt, gravy, and parsley.
  4. Mix these ingredients well together, put in the potatoes, shake them two or three times, that they may be well covered with the sauce.
  5. When quite hot through, squeeze in the lemon-juice, and serve.
Original Text
POTATOES A LA MAITRE D'HOTEL. 1144. INGREDIENTS.—Potatoes, salt and water; to every 6 potatoes allow 1 tablespoonful of minced parsley, 2 oz. of butter, pepper and salt to taste, 4 tablespoonfuls of gravy, 2 tablespoonfuls of lemon-juice. Mode.—Wash the potatoes clean, and boil them in salt and water by recipe No. 1138; when they are done, drain them, let them cool; then peel and cut the potatoes into thick slices: if these are too thin, they would break in the sauce. Put the butter into a stewpan with the pepper, salt, gravy, and parsley; mix these ingredients well together, put in the potatoes, shake them two or three times, that they may be well covered with the sauce, and, when quite hot through, squeeze in the lemon-juice, and serve. Time.—1/2 to 3/4 hour to boil the potatoes; 10 minutes for them to heat in the sauce. Average cost, 4s. per bushel. Sufficient for 3 persons. Seasonable all the year.
Notes
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