Potatoes a la Maitre-D'Hotel

The small French kidney or Vitelotte-potatoes are best adapted for this purpose: boil or steam them in the ordinary way, and when done, cut them into slices about the eighth of an inch thick; put them into a stewpan with a spoonful of white sauce or broth, four ounces of butter, some pepper and salt, chopped parsley and lemon-juice; toss them over the fire until the butter, &c, is mixed in with the potatoes; then dish them up with croutons round them, and serve.