Potato Olives


Potatoes.

Forcemeat No. 77.

Frying oil.



Take some large, evenly-shaped potatoes, peel and wipe dry, slice them

lengthways in pieces about one-eighth of an inch thick and lay in a

clean cloth to thoroughly dry. Place them in a frying basket, and fry

in boiling oil until they begin to change colour, then place them on

a piece of paper and put on one side to cool; place a thick layer of

forcemeat between two slices of potato in the form of a sandwich, tie

with white thread, and re-fry until the potato becomes a golden brown.

Remove the thread, and serve with sauces Nos. 172 or 177.



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