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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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 393)~81% of the text changedremovedadded
1 l (Pommes de terre à la maître d'hôtel.) ¾ l. uthulte poteter (skrelt og stukket ut med kulejern, ca. 800 g). 1 l ½ l. vann (til forkoking). 1 ts teskje salt (i kokevannet). 2 dl melk. del. melk 35 g smør. gr. smør 1 stk eggeplomme. eggeplomme 1 ss sitronsaft. spiseskje sitronsaft 1 ss persille (finhakket). Skrell potetene og stikk dem ut med kulejern. Legg dem spiseskje persille. Potetene skrelles, uthules, settes over varmen i det kokende, saltet vann og kok saltede vann, koker i 10 minutter. Hell av vannet.. Hell melken over potetene Vannet slåes vekk. Melken helles på potetene, der står og la dem dampe damper med melken denne over svak varme til de er møre.. Rør smøret hvitt og tilsett eggeplomme, sitronsaft, finhakket persille møre. Smøret røres hvitt, tilsettes eggeplommen, sitronsaften og den finhakkede persille, salt etter smak.. Rør smørblandingen inn efter smak; røres i potetgryten når melken er fordampet. Server straks.

Note on Modernised

Mål er omregnet til moderne enheter (1 liter utstukne poteter ≈ 800 g, 2 desiliter melk). «Uthulede» poteter er forklart som poteter stukket ut med kulejern. Språket i trinnene er modernisert.

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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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