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Potatoes Sautees

Peel six medium-sized boiled potatoes, slice them into rather thin, equal slices. Heat in a frying pan one and a half tablespoons melted butter. Season with one teaspoon salt and two saltspoons white pepper. Gently toss the potatoes once in a while, cooking for seven minutes on a brisk fire, then give them an omelet form; cook them for four minutes longer, or until they obtain a good golden colour. Dress on a hot dish and serve.