2219—Pommes de Terre Pailles

Cut the potatoes into a long, thin julienne; wash them and thoroughly dry them on a piece of linen.

Put them into hot fat; and, at the end of a few minutes, drain them in a frying-basket. Just before serving them, plunge them afresh into smoking fat, that they may be very crisp; drain them on a piece of linen, and salt them moderately.