999 | Potatoes à l’Hollandaise.
—After boiling eight good-sized potatoes as for No. 982, peel, and cut them into quarters; put them in a sautoire with an ounce of butter and half a pinch of chopped parsley; season with half a pinch each of salt and pepper, toss them gently, and warm them slightly for five minutes. Place in a hot dish, and serve.
Sweet potatoes à l’Hollandaise are prepared the same way.