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Pommes de Terre Soufflées
- Difficulty
Easy
Published 1923
Method
Take some potatoes (the long Dutch kind) and cut them in thin slices (they should not be thicker than two half-a-crown pieces together); wipe them well. Drop them in the hot fat, not too many at the time; they must not stick together. Cook them three-quarters of the full time they ought to cook (by that time usually they come up and
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