Potatoes à la Maître-d'hôtel (in Milk with Parsley)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- medium Hollande potatoes
- salted water
- boiling milk
- salt
- white pepper
- chopped parsley
Instructions
- Cook medium Hollande potatoes in salted water.
- Peel them and cut them into rounds while they are burning hot.
- Cover them with boiling milk and season with salt and white pepper.
- Reduce the milk completely.
- Dress in a timbale and sprinkle with chopped parsley.