Potatoes, French way of cooking

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
weak white gravy ↝ White sauce or gravy [Dips, gravies, other sauces]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
three or four blades of mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (3)

Boil the potatoes in a weak white gravy till nearly done.
Stir in some cream and vermicelli, with three or four blades of mace.
Let it boil till the potatoes are sufficiently done, without being broken.

Original Text

Potatoes, French way of cooking.

Boil the potatoes in a weak white gravy till nearly done; stir in some cream and vermicelli, with three or four blades of mace, and let it boil till the potatoes are sufficiently done, without being broken.

Notes

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