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Cassolettes of Potato

Take the same mixture as potato croquettes (see p. 174), make it up into balls, egg and bread-crumb them, shape them into cases, cutting a lid with a pastry cutter. Fry them in very hot fat; lift off the lid, take out the soft part of the potato, fill in with chicken, oyster, game, anything of that kind which you like, put the little lids on again, and serve with fried parsley.