Potatoes, Bordelaise—New

Select small, uniform-sized new potatoes; rub the peelings off with a cloth and saute them in lard, keeping the pan covered until done and of a fine color, then drain and saute in butter with a little chopped shallot, a trifle of garlic, salt and fine herbs. In case there be no new potatoes, pare old ones into olive forms, wash and boil partly in salted water, then drain and finish cooking in butter the same as the new ones.