Parisienne Potatoes
Ingredients
Directions
Use a potato cutter to cut small balls from the potatoes.
Parboil the potato balls in well-salted hot water until slightly tender.
Fry the parboiled potato balls in hot lard until they are brown.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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