POTATOES A LA MAITRE D'HOTEL
These are very similar to potato saute, the difference being that they are not browned at the edges. Small kidney potatoes are best for the purpose. These must be boiled till tender, and the potatoes then cut into slices. These must be warmed up with a spoonful or two of white sauce (see WHITE SAUCE), to which is added some chopped parsley and a little lemon juice. A more common way is to boil the potatoes, slice them up while hot, and then toss them about in a vegetable-dish lightly with a lump of what is called Maitre d'hotel butter. This is simply a lump of plain cold butter, mixed with chopped parsley, till it looks like a lump of cold parsley and butter. When tossed about squeeze a little lemon-juice over the whole and serve.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
