Potato llissoles.—^lb cooked potatoes, 2oz bacon, Xioz butter, 1 egg yolk. Cut the bacon into dice, fry it gently, and then add to. the potatoes, which should be sieved. £ Also add pepper, the cgff yolk, and on*- teaspoonful of flour. Beat them well toother and leave until cold. l<'orm into small rissoles, flour these, and fry them in deep boiling fat until golden brown. Drain well. These are good with roast chicken.
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Evening Post, Volume CXII, Issue 51, 28 August 1926, Page 17
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72Untitled Evening Post, Volume CXII, Issue 51, 28 August 1926, Page 17
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