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Potatoes à la maître d'hôtel

Potatoes à la maître d'hôtel (Erken 1914, p. 357): scooped potato balls parboiled 10 min, steamed tender in 2 dl milk, then combined with 35 g butter creamed with egg yolk, lemon juice, parsley, and salt.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 357 (falt i det fri)

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About the dish

A French-inspired potato dish from the large potato section of Stor kokebok. Maître d'hôtel butter — creamed butter with lemon and parsley — is one of the classic butter sauces Erken taught Norwegian housewives.

How to make it

  1. 1

    Parboil the potatoes

    Peel the potatoes and scoop them out with a melon baller. Place them in boiling, salted water and cook for 10 minutes. Pour off the water.

  2. 2

    Steam in milk

    Pour the milk over the potatoes and let them steam with the milk over low heat until tender.

  3. 3

    Cream the butter

    Cream the butter and add the egg yolk, lemon juice, finely chopped parsley, and salt to taste.

  4. 4

    Combine

    Stir the butter mixture into the potato pot once the milk has evaporated. Serve at once.

Changes from the original

Measurements converted to modern units (1 liter of scooped potatoes ≈ 800 g, 2 deciliters milk). "Scooped" potatoes explained as potatoes cut out with a melon baller. The language of the steps has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 357) → 1949 (korrekturlest, s. 393)~57% av teksten endretfjernetlagt til
1 (Pommes de terre à la maître d'hôtel.) ¾ l. uthulede uthulte poteter 1 ½ l. vand vann 1 teske teskje salt 2 del. melk 35 gr. smør 1 eggeblomme eggeplomme 1 spiseske citronsaft spiseskje sitronsaft 1 spiseske spiseskje persille. Poteterne skrælles, Potetene skrelles, uthules, sættes settes over ilden varmen i det kokende, saltede vand, vann, koker i 10 minutter. Vandet slaaes væk. Vannet slåes vekk. Melken heldes paa poteterne, helles på potetene, der staar står og damper med denne, denne over svak varme, varme til de er møre. Smørret Smøret røres hvitt, tilsættes eggeblommen, citronsaften tilsettes eggeplommen, sitronsaften og den finhakkede persille, salt efter smak; røres i potetesgryten, naar potetgryten når melken er fordampet.

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Frequently asked questions

What does "scooped potatoes" mean here?
The potatoes are peeled and cut/scooped into even, ball-shaped pieces (as with a melon baller) — 1 liter of finished scooped potatoes for 4 servings.
How long should the potatoes cook?
They are cooked for 10 minutes in 1 liter of boiling water with 1 teaspoon salt. Then the water is poured off, and 2 deciliters of milk is added so the potatoes steam tender over low heat.
How is the maître d'hôtel butter made?
35 g butter is creamed and combined with 1 egg yolk, 1 tablespoon lemon juice, 1 tablespoon finely chopped parsley, and salt to taste. It is stirred into the potato pot only once the milk has evaporated — that way you keep the egg yolk from separating.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 357, in the chapter on root vegetables and greens.

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