- 1½ lbs. of raw potatoes
- 1 tsp. fine salt
- 1½ lbs. clear lard
Preparation: The potatoes are peeled and cut into thin oblong or round slices as thick as the back of a knife or cut out in small balls. The lard is heated until it smokes, but must not boil.
The potatoes are dried with a clean cloth and fried to a golden yellow color in the lard, then they are placed into a colander to drain, sprinkled with salt, shaken a little and served very hot.
No. 9—POTATO CHIPS.
Quantity for 6 Persons.
The ingredients are the same as given under [No. 8], French Fried Potatoes.
Preparation: The potatoes are cleaned, peeled and sliced so thin that you can see the knife through them. The lard is heated until it smokes, a handful of potato slices at a time are dried and fried golden yellow in the hot lard, then taken out with a skimmer and placed on paper to drain. Salt and serve very hot. They must never be covered, neither while cooking nor afterwards.
No. 10—STUFFED POTATOES.
Quantity for 6 Persons.
- 12 large potatoes
- 1⁄10 lb. of butter
- 2 yolks of eggs
- ½ tbsp. of Parmesan cheese
- ¼ tsp. of grated onion
- 1 pinch of pepper
- Salt to taste
- Some butter for frying
- 1 tsp. of finely chopped parsley