Recipes > Vegetables > Potatoes > Potatoes à la Maître d'Hôtel

Potatoes à la Maître d'Hôtel

Ingredients

• 1 pint of potato balls, cut with French cutter, and cooked tender, may be used either hot or cold
• 1 cup of milk
• 2 tablespoonfuls of butter
• 2 yolks of eggs
• 1 tablespoonful of lemon juice
• 1 tablespoonful of parsley, finely chopped
• 1/2 teaspoonful of salt
• dash of pepper

Instructions

Heat the milk and potatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well; add the parsley and seasonings, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and butter into them; add the lemon juice and serve at once.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).