Potatoes à la Duchesse. Maltese Cross
When you cook potatoes à l’Italienne prepare more than will be needed for one day. Cut the remnants, when perfectly cold, into squares or rounds with a cake-cutter, wet in cold water. Grease the bottom of a baking-pan and set these in it in rows, but not touching one another, and bake quickly, brushing them all over, except, of course, on the bottom, with beaten egg when they begin to brown. Lay a napkin, folded, upon a hot dish, and range these regularly upon it.
They are very fine, and considered quite a fancy dish.