Maître d'hôtel potatoes

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 (5)

a layer of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three-parts cover them with broth ↝ Soup, broth [Soups, broth-based]
a few small pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a heaped-up tablespoonful of very finely chopped curled parsley ↝ Parsley, raw [Not included in a food category]

Instructions (9)

Let the slices grow cool.
Put them into a stew-pan with a layer of butter at the bottom of it.
Add enough broth to three-parts cover them.
Simmer till the liquid is nearly reduced.
Take the pan from the fire.
Mix with the potatoes a few small pieces of butter.
Add a few drops of lemon juice.
Add a heaped-up tablespoonful of very finely chopped curled parsley.
Serve in a hot dish.

Original Text

For maître d’hôtel proceed as above, letting the slices grow cool. Then put them into a stew-pan with a layer of butter at the bottom of it, and three-parts cover them with broth, simmer till the liquid is nearly reduced. Take the pan from the fire, mix with the potatoes a few small pieces of butter, adding a few drops of lemon juice, a heaped-up tablespoonful of very finely chopped curled parsley, and serve in a hot dish.

Notes

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