1010 | Potatoes, Soufflées.
—Peel eight good, mealy potatoes, and cut them into even pieces a quarter of an inch in thickness, shaping them as oval as possible. Fry them in moderately heated fat for eight minutes; then lift them out, and lay them aside for a few moments; plunge them into boiling hot fat, and the potatoes will swell considerably. Drain, and serve them on a dish with a folded napkin.
Sweet potatoes soufflées are prepared the same way.
N. B.—When cutting the potatoes for a soufflée, a continuous, sharp, and rapid cut should be made, so as to have them to perfection.