Potato—“Pommes de terre à la Maître d’Hôtel.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Boil the potatoes, and let them get quite cold.
  2. Take as much parsley as you require, and squeeze all its juice out with a cloth, then clip the leaves (they only part to use).
  3. Cut the cold potatoes into slices, and put them into a stewpan with a little warm water, to heat them through.
  4. Strain the water well off, and add a piece of butter.
  5. Add about 8 tablespoonfuls of Velouté or Béchamel or other white sauce (see Sauces for Meat), a little chopped parsley, and a squeeze of lemon juice.
  6. Season, and serve very hot.
  7. Should the sauce be too thick, add a little broth or stock to thin it, but it should be thick rather than thin.
Original Text
Potato—“Pommes de terre à la Maître d’Hôtel.” (Cataldi.) Boil the potatoes, and let them get quite cold. Take as much parsley as you require, and squeeze all its juice out with a cloth, then clip the leaves (they only part to use); cut the cold potatoes into slices, and put them into a stewpan with a little warm water, to heat them through ; strain the water well off, and add a piece of butter ; then add about 8 tablespoonfuls of Velouté or Béchamel or other white sauce (see Sauces for Meat), a little chopped parsley, and a squeeze of lemon juice ; season, and serve very hot. Should the sauce be too thick, add a little broth or stock to thin it, but it should be thick rather than thin.
Notes
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