THE POTATO 317 



smoke. In the meantime peel and wash the Potatoes, 

 cut them in slices upon a cloth and dry them ; if the 

 fat is sufficiently heated throw them into it and fry a 

 light brown. When they are well coloured remove 

 them from the pan with a skimmer into a strainer, 

 shake them well in order that all the fat drains through 

 the holes ; sprinkle with salt and toss them so that those 

 underneath receive as much salting as the upper layer, 

 and serve in a hot entree dish. The essential points 

 to ensure success in the frying of Potatoes are : boiling 

 fat and a quick fire. 



To souffle Potatoes, or cause each slice to swell to 

 the size of an egg. The operation is equally simple. 

 The raw material must be cut lengthways and must fry 

 on a moderately quick fire until nearly cooked. The 

 Potatoes must be removed before they begin to colour, 

 strained and allowed to cool until they are almost cold, 

 then thrown again into boiling fat and turned about 

 with the skimmer, when each slice will swell if too 

 many are not fried at the same time. Salt in the same 

 way as the ordinary fried Potatoes, and as each small 

 quantity is ready, place in the oven to keep hot. It is 

 always advisable to souffle Potatoes for a small number 

 of persons. They are generally served with a steak, 

 around the meat, or in a separate dish when the steak 

 is not plainly grilled. 



Potatoes sautees is another form of preparing them 

 to be served with roasted or grilled meats. It is 

 impossible to anglicise the word saute e. Boil the 

 Potatoes in their skins, then peel them and cut into 



