Potatoes, Maitre d'Hotel

Boil the potatoes the same as for plain boiled No. 2774; leave them to cool partly, then pare into cylindricals an inch in diameter, and these into three-sixteenths of an inch slices; place them in a saucepan having its bottom well buttered, season with salt and nutmeg, and moisten to three-quarters of their height with broth (No. 194a). Boil slowly until the liquid be reduced, then remove prepared by using raw potatoes pared to the same size and thickness as those for the above; set them in a buttered saucepan, moisten with veal blond (No. 423), season and cook on a brisk fire in such a way as to have the liquid almost dry by the time the potatoes are done; just when serving add a few small lumps of butter, lemon juice and chopped parsley.