Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Maitre d'hotel Potatoes
From The Hotel St. Francis cook book, 1919
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- two boiled potatoes
- two ounces of sweet butter
- the juice of one-half lemon
- some chopped parsley
Method
Peel and slice boiled potatoes, season with salt and pepper, cover with cream, boil for a few minutes, add butter, mix carefully, and add lemon juice and parsley before serving.
Nutrition per serving
688Calories
7 gProtein
65 gCarbs
47 gFat
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 3. The excerpt below is the record exactly as published.
Maitre d'hotel potatoes Brussels sprouts and chestnuts Spinach, English style Savarin Mirabelle Coffee Shirred eggs, Mornay. Put on a buttered shirred egg dish one spoonful of cream sauce, break two fresh eggs on top, season with salt and pepper, cover the eggs with sauce Mornay, sprinkle with grated cheese and bake in oven. Potage Marquis. Cream of rice with breast of boiled chicken cut in small squares. Stuffed lobster. Prepare the lobster as for croquettes. Clean the shells and fill with the prepared lobster. Sprinkle the top with cheese and bread crumbs mixed with a small piece of butter, and bake in oven. Serve on napkin with quartered lemon and parsley. Maitre d'hotel potatoes. Peel and slice two boiled potatoes and put in pan. Season with salt and pepper, cover with thick cream, and boil for a ft v minutes. Then add two ounces of sweet butter and mix well, being careful not to break the potatoes. Just before serving add the juice of one-half lemon and some chopped parsley
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