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POTATOES (a la Duchesse)

This, it has been said, is "the acme of delicacy in the cooking of potatoes." Prepare some potato paste as for croquettes (See POTATO CROQUETTES). When this is cold, mould it with a very small quantity of flour into oblong or round cakes. Fry these in clarified fat, first on one side then on the other, and take them out the instant they have acquired a delicate golden-brown colour. With moderate care, potatoes thus cooked are delicious.