Potatoes a la Duchesse

Prepare some potato-paste as directed in the foregoing number; form this into rounds, or ovals, or oblong shapes—moulded with flour, and fried in a sautapan with hot clarified butter; and when done of a light colour on one side, they must be turned over with care, to be similarly fried on the other side; they must then be drained, dished up like cutlets, some white sauce being , poured round the base, and served as a second-course dish