Potato balls à la maître d'hôtel

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration V. Selskabsmiddag, s. 109 (falt i det fri)

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1
Parboil the potatoes
Peel the potatoes and scoop them into balls. Boil them in boiling salted water for 10 minutes, and drain off the water.
2
Steam in milk
Pour the milk over the potatoes and let them steam in the milk over low heat until tender.
3
Make the butter mixture
Beat the butter until pale and add the egg yolk, lemon juice and finely chopped parsley. Season with salt.
4
Finish
Stir the mixture into the potatoes in the pot when the milk has almost evaporated.

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