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Potatoes, Parisienne

Peel six good-sized potatoes, and with a Parisian potato scoop dig out as many pieces as you possibly can; wash well, drain and place in a sautoire with one and a half tablespoons melted leaf lard. Season with a teaspoon salt and half a light teaspoon white pepper; then set in a brisk oven for thirty minutes, carefully turning over occasionally to let get a nice colour all around. Remove, dress on a hot dish and serve.