No. 2788
Potato Fritters
Beignets de Pommes de Terre
Imitate small eggs with potato croquette preparation (No. 2782); leave them till quite cold on ice, then cut each one lengthwise in two, thus obtaining two halves for every egg, then cut these again in two on their length; dip these separate quarters in a light frying batter (No. 137), then in hot frying fat and fry to a fine golden color. Dress on a folded napkin.