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Potatoes, Lorette

Have the same quantity of potato preparation as per potato brioche. Divide it into six equal parts. Roll out each part on a lightly floured table to the thickness of a pencil, then cut into pieces two inches long. Gently place in a frying basket and fry in boiling fat for two minutes; lift up, thoroughly drain; sprinkle a half teaspoon salt over them; dress on a hot dish with a folded napkin and serve.