1005 | Potatoes en Surprise.
—Prepare some potatoes as for croquettes (No. 997); form them into twelve balls the size of a good-sized egg; scoop out the centres, and fill in with a salpicon (No. 256). Close the opening with a little more potato; dip them in beaten egg, then in fresh bread-crumbs, and fry them in very hot fat for three minutes. Lift, drain, and serve them on a hot dish with a folded napkin.