POMME DE TERRE SOUFFLES
Once you have had potatoes cooked this way all others will be unsatisfying. Take several large potatoes and peel them without putting them into water. Cut each potato into lengthwise slices exactly an eighth of an inch thick, and wipe each one separately with a dry cloth. A pan of deep fat should be ready to go on to the fire or stove, and just as it is getting warm a dozen potato slices may be put into it. They do not absorb too much fat and become sodden, as might be expected, but, left in the fat, they gradually “poach,” and, blistering a little, rise to the surface as th~y are done. Take them out at once with a skimmer, and put them on a hot dish to drain, taking care to keep them warm. Now heat up your fat and when there is a faint blue haze rising from it drop each “poached” potato slice in again, turn it quickly with the skimmer, and, as it dries, take it out and arrange on a hot dish. Sprinkle the souffle potatoes with fine table salt as they are placed on the dish.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19270521.2.32.5
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Sun (Auckland), Volume 1, Issue 50, 21 May 1927, Page 7
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197POMME DE TERRE SOUFFLES Sun (Auckland), Volume 1, Issue 50, 21 May 1927, Page 7
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