Recipe or source entry
New Potatoes a la Creme
Cut some recently-boiled new potatoes into slices; put them into a stewpan with half a gill of cream, two ounces of fresh butter, a very little nutmeg, pepper and salt, and the juice of half a lemon; set them on the fire; toss them well together, and dish them up with croutons.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/new-potatoes.html- Legacy revision
8531e8373e9b- Source checksum
49988e42ff95cbc2d5da6e71ea39fba04e3fd7075cdee18dd594c398d6c27541- Legacy text checksum
d9120255d1f93d70dcd3faa0d1dc987a810fa8aeff8b397177f215f47deccdb6
Cite this page
New Potatoes a la Creme. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/new-potatoes.html