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Potatoes, Bateau

Roll out very thin on a lightly floured table a quarter pound feuilletage. Cut it into six oval parts, then line six small boatshaped tartlet moulds; trim well around the edges.

Prepare a potato preparation and with it evenly fill up the six moulds; neatly smooth the surface with the blade of a knife; lightly egg the surface of each, arrange on a tin, set in the oven for fifteen minutes. Remove, unmould on a hot dish and serve.