POTATO CROQUETTES
Take four boiled potatoes and add to them half
their weight in butter, the same quantity of powdered sugar, salt,
grated peel of half a lemon and two well beaten eggs. Mix thoroughly and
roll into cork-shaped pieces and dip into the beaten yolks of eggs,
rolling in sifted breadcrumbs. Let stand one hour and again dip in egg
and roll in crumbs. Fry in boiling lard or butter. Serve with a garnish
of parsley.
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