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Potato Souffles

Carefully select six medium, flat, oval-shaped, dry, raw potatoes; neatly peel, trim square, then cut into lengthwise slices the thickness of a silver dollar. Plunge them one by one into hot fat, but far from being up to a boiling point, and fry them for four minutes, taking care to turn them with a skimmer meanwhile. Remove with the skimmer, place them in a frying basket and let stand for five minutes. Thoroughly heat the fat, that is, see that it thoroughly boils, then plunge the potatoes in the basket and constantly shake while frying for two minutes. Take up, drain on a cloth, sprinkle a teaspoon salt over them, dress on a dish with a folded napkin and serve.