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Duchesse Potatoes

Take eight large potatoes, boiled and mashed fine, one tablespoonful of butter, the yolks of two raw eggs, a little salt; stir all together over the fire, then set it away to cool. When quite cold, roll it on a board with flour to keep from sticking. Make it in cake or any form you wish. Take the white of the egg, beat with a little water, dip in the potato and roll in bread or cracker crumbs. Fry in hot lard.