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Potato Croquettes

Have a preparation ready, as per potato brioche. Divide it into six equal parts, dredge a little flour on a corner of the table, roll out each piece to cork shape. Dip them in a beaten-up egg, then roll lightly in bread crumbs; arrange in a frying basket and fry in boiling fat for five minutes. Lift them up, thoroughly drain, dress on a hot dish with a folded napkin and serve.