Preparation:
In 4-quart saucepan, place potatoes in salted water to cover. Bring to
boil over medium heat, cook gently 15 to 20 minutes, until fork tender.
Drain. Peel potatoes or leave skins on. Keep warm.
Heat butter and oil. Stir in rind, parsley, chives, nutmeg, flour, salt,
and pepper. Heat slowly while stirring. Do not boil. Sauce will thicken
slightly. (may be made earlier in day,up to this point ; keep at room
temperature until serving.) At serving time, stir lemon juice into
warmed sauce. Pour mixture over potatoes. Toss to coat. Makes four to
six servings. |
