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Soufflé Potatoes

This dish depends for its success a great deal upon the kind of potato used-all potatoes will not soufflé; the best for this purpose are Dutch potatoes; and great care is necessary to have the fat used of the right heat. Peel the potatoes and cut them in slices of equal thickness, about an eighth of an inch each slice. You will require two pans of fat; the first pan must be only moderately hot, and the slices of potato must cook through in this slowly till soft, not crisp; if the potatoes blister or soufflé in the first pan they will not finish properly in the second one. When cooked and soft in the first pan of fat, finish them off in the second one, the fat in which must be very hot indeed, so that the slices puff up at once and colour a golden brown. Serve very hot.