CookEat Recipe

Potatoes Nannette

Name: Potatoes Nannette
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 1.5 Tablespoon Butter — Melted butter; 1906 source measure retained without conversion; 2 Tablespoon Flour — Flour; 1906 source measure retained without conversion; 1 Light teaspoon (source measure) Salt — Salt; 1906 source measure retained without conversion; source unit: light teaspoon; 3 Saltspoon (source measure) Pepper — Pepper; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 12 New potato — New potatoes, peeled; 2 Branch Parsley — Parsley; 1 Bay leaf — Bay leaf

Twelve new potatoes oven-cooked in browned butter-flour broth.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1360 Gramme Veal boneFresh veal bones, printed three lb
18900 Millilitre WaterCold water, printed five US gallons
4 CarrotMedium carrots, peeled whole
2 TurnipSmall turnips, peeled whole
2 OnionOnions, peeled whole
1 Parsley rootParsley root
3 LeekLeeks
2 Celery stalkCelery stalks
1.5 Tablespoon ButterMelted butter; 1906 source measure retained without conversion
2 Tablespoon FlourFlour; 1906 source measure retained without conversion
1 Light teaspoon (source measure) SaltSalt; 1906 source measure retained without conversion; source unit: light teaspoon
3 Saltspoon (source measure) PepperPepper; 1906 source measure retained without conversion; source unit: saltspoon
1 Saltspoon (source measure) NutmegNutmeg; 1906 source measure retained without conversion; source unit: saltspoon
12 New potatoNew potatoes, peeled
2 Branch ParsleyParsley
1 Bay leafBay leaf

Method

Steps

Step 1
Put veal bones in five gallons STARTING cold water, bring to boil and skim; add whole peeled vegetables, cover/simmer four hours, cloth-strain, rapid-chill and measure FINISHED broth.
Step 2
Brown butter/flour while stirring. Add one pint measured FINISHED No701, season and whisk to boil.
Step 3
Add twelve peeled new potatoes with parsley/bay, cover and oven-cook forty-five-minute historical guide until potatoes fully tender. Remove both herbs; serve measured final broth with potatoes.

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