Here follows one of the most useful sauces a cook can know; it can be served with many different foods and has the great advantage that you can vary it enormously according to what herbs you have.
Steam the potatoes and when they are tender, offer them with the following sauce:
Beat the egg yolks, season and stir in the mustard and the vinegar followed by a tablespoon or so of finely chopped fresh herbs. Just before serving, melt the butter and pour over the other ingredients. The sauce will thicken if stirred gently in a bowl over a pan of barely simmering water.
Starch was extracted from potatoes in the nineteenth century and used to add a finish to fine cotton goods, as well as in the manufacture of arrowroot, sago and tapioca. 100lb of potatoes were said to yield 12lb of starch.
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