995 | Potatoes Sautées.
—Take eight good-sized boiled and peeled potatoes (No. 982); cut them in slices a quarter of an inch in thickness; place them in a frying-pan with an ounce and a half of good butter. Season with a pinch of salt and half a pinch of pepper; toss well for eight minutes, dress on a very hot dish, and serve with a little parsley sprinkled over.