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Potatoes, Chateau

Peel, wash and boil four rather small sound potatoes. Cut them into quarters, round the sides nicely to a pickle shape, wash again, then place in a saucepan with one quart water, a teaspoon salt and boil for ten minutes; drain, place in a frying pan with one ounce clarified butter. Toss them gently once in a while until of a good golden colour. Remove them with a skimmer, dress on a hot dish, sprinkle a little chopped parsley over and serve.