French Or Potato-stew
From Potato cookery (1907).
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A historical recipe
Potato cookery, by Alfred Suzanne and Charles Herman Senn (1907).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Wash and peel a dozen large kidney potatoes and cut them into fairly thick slices.
- Cook them gently in salted water, drain and put in a stewpan ;
- add an ounce of butter and about’a gill of cream or rich white sauce.
- Cook gently, over the fire for about 15 minutes.
- Dish up, sprinkle over a little finely chopped parsley and serve.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander