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Simple Saute Potatoes

SIMPLE SAUTE POTATOES

  • Take big yellow potatoes, cut off the two ends, and cut them with a special cutter (called in French a colonne) into cork-shaped chunks, about 21/z cm ( 1 in) in diameter.

  • Cut them into slices 5 mm (1/4 in) thick, putting them into water as you cut them.

  • Dry on a cloth to absorb all water.

  • Put them into a big pan with 225 g (8 oz) hot clarified butter, so that they cook gently, coloring without sticking to the pan or drying up.

  • In the meantime, slice 6 or 8 truffles, toss them in butter with 1 tablespoon of Madeira and a piece of chicken jelly the size of a walnut.

  • When the potatoes are cooked and acquire a fine golden color, remove them from the fire, add the truffles and the juice of 1/2 a lemon and serve piping hot.

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