CookEat Recipe
Potatoes Villageois
Small potato dice cooked in white broth with removable herb-garlic bouquet and cream finish. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1150. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : No701 is the named White Broth component corresponding to source unnumbered “white broth”; editorial linkage must be confirmed, with measured finished aliquot and safe storage. Limites : The source says white broth without a number; No 701 is the declared documentary selection. Actual stock recovery, potato mass, absorption and final liquid are unknown;473 mL is a finished stock draw, not cooked-potato yield.
Method
Steps
Step 1
For the declared No 701 white-broth selection, place its veal bones in a large stockpot with five gallons cold water, bring to a boil and skim. Add four whole carrots, two turnips, two onions, parsley root, three leeks and two celery stalks; cover and gently simmer about four hours. Strain through clean cloth, cool rapidly in shallow vessels, and measure actual recovered FINISHED broth. Optional scraps are omitted in this selected version. Use exactly one pint of this finished broth for the potatoes; the source of No 1150 says only “white broth” and gives no number.
Step 2
Peel/wash four good-sized potatoes, record actual raw mass and dice into quarter-inch squares. Put in a suitably sized small saucepan with ONE PINT measured FINISHED white broth, half-teaspoon salt, pepper and nutmeg. Tie two parsley branches and one garlic clove into a retrievable bundle and add.
Step 3
Cover, boil source five minutes, then put covered pan in oven for source twenty minutes until potatoes tender, checking actual retained liquid/absorption. Remove and discard bouquet. Add half-tablespoon butter and three tablespoons cream, gently mix one minute and serve with remaining broth; source does not drain.
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