Potatoes à la Parisienne.
Peel the potatoes, and with a vegetable-cutter (three-fourths of an inch in diameter) cut as many little balls as you can from each potato; throw these balls into boiling-hot lard, and fry (about five minutes) until done, when they must be skimmed out immediately. It is more convenient to fry them in a wire-basket (see page 53). Sprinkle salt over them as soon as done. It is a very good way of cooking potatoes as a garnish for beefsteak or game. The cuttings of the potatoes left after taking out the balls can be boiled and mashed. These potatoes must be served when done, or the crusts will lose their crispness.