Potatoes a l’Américaine

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Cut up four good-sized boiled potatoes into thick slices.
  2. Flavour half a pint of milk with onion, spice, pepper, and salt, as for bread sauce.
  3. Strain the milk mixture and thicken it with butter and flour, as laid down for melted butter, until a nice sauce blanche is formed.
  4. Place the potato slices in the sauce.
  5. Heat the mixture to boiling-point.
  6. Take the saucepan off the fire.
  7. Stir in the yolk of an egg.
  8. Add a large spoonful of chopped parsley.
  9. Add a pat of butter the size of a shilling.
  10. Serve.
Original Text
Potatoes a l’Américaine :—Cut up four good-sized boiled potatoes into thick slices : flavour half a pint of milk with onion, spice, pepper, and salt, as for bread sauce; strain and thicken it, as laid down for melted butter, with butter and flour, till you have a nice sauce blanche; place your slices of potato in this, and heat them up to boiling-point: take the saucepan off the fire, stir in the yolk of an egg, add a large spoonlul of chopped parsley, with a pat of butter the size of a shilling, and serve.
Notes
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