Potatoes Hollandaise with Melted Butter or Hollandaise Sauce

Cut potatoes into inch balls with a round vegetable spoon; cook them in salted water, and a few moments before they are finished drain off the water and cover with a damp cloth, then lay them in the oven for a few minutes; return to a saucepan and pour over slightly melted salty butter or else use a well-buttered Hollandaise sauce (No. 477).