Potatoes Crumbed

Pommes de Terre panées


Peel and boil the potatoes carefully; when they are cooked, but not broken, split them in halves; season with a little white pepper and salt; pour over them a little warm butter, and then dip them in browned breadcrumbs, place them on a buttered tin and cook in a quick oven for about fifteen minutes. Dish up on the plan used for cutlets, and serve hot.