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Potatoes, Beignets Of

Take some potatoes; bake them, take off their jackets and pound them with a little salt, cream, a little butter, and a glass of brandy till the paste is so thick as to be easily formed into balls. A beaten egg should be added whilst pounding. Let the paste cool. Form it into balls, brush these over with egg, fry them in very hot fat, and serve with sugar sifted over them.