Peel eight good, mealy potatoes, and cut them into even pieces a quarter of an inch in thickness, shaping them as oval as possible. Fry them in moderately heated fat for eight minutes; then lift them out, and lay them aside for a few moments; plunge them into boiling hot fat, and the potatoes will swell considerably. Drain, and serve them on a dish with a folded napkin.

Sweet potatoes soufflees are prepared the same way. N. B. - When cutting the potatoes for a soufflee, a continuous, sharp, and rapid cut should be made, so as to have them to perfection.