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Pommes de Terre à la (II)

Parisienne. (Little Balls of Potatoes Fried.) Peel the potatoes, scoop them with a vegetablecutter into round balls, blanch them carefully in salted water, and drain them. Melt two ounces of clarified butter in a sauté-pan; when this is hot put in the potatoes, and toss them over the fire for a few minutes, then bake them in the oven for ten minutes.