Potatoes, Duchess

The same preparation as the marchioness (No. 2797), adding a handful of grated parmesan; roll in one and three-quarter inch diameter balls, lengthen these and roll them in bread-crumbs to have them assume an oblong form two and five-eighths inches by one and three-quarter inches; flatten to the thickness of half an inch, cut off the four corners, dip them in melted butter, then in bread-crumbs and lay them on a liberally buttered baking sheet, pouring more butter over; push into a very hot oven and when of a fine color remove from the oven and serve.