That is to say, "puffed potatoes." The foreign phrase lifts them a degree in the gastronomic scale.

Pare the potatoes and cut, lengthwise, into slices less than a quarter of an inch thick. Lay in ice-water for half an hour; dry well with a soft cloth and fry in tolerably hot fat for three minutes, but not until they begin to color. Take them out and set aside in the colander for ten minutes in a cool place. Heat the fat again - now very hot, and fry, a few at a time. They should "swell wisibly before your eyes," like Mr. Weller's tea-drinker.

Potatoes for this purpose should be perfectly ripe and mealy. New potatoes and really old are alike unavailable for the souffle.