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Potatoes Persillade

Boil for thirty minutes in a quart water with a teaspoon salt six small peeled potatoes. Place them in a saucepan with one-half ounce butter. Season with a teaspoon salt and one-quarter teaspoon white pepper. Sprinkle over them one teaspoon finely chopped parsley; squeeze in the juice of half a sound lemon. Toss them gently while warming for five minutes. Place them on a hot dish and serve.