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Show . o CHATEAUBRIAND POTATOES Make potato balls with a small scoop cutter. Wash and put in a saucepan with cold water to cover. Bring to a boil and boil gently for five or six minutes, adding 1 teaspoon tea-spoon of salt. Drain. Melt 2 tablespoons table-spoons butter in a frying-pan. Add 1 tablespoon oil. When hot, turn in the potatoes, taking care to have the balls covering the bottom of the pan in one layer. Shake the pan now and then, cook until slightly amber 1 colored, then place in a hot oven to bake till golden browned and tender. j Drain off fat. |