Souffles Potatoes au Gratin
Take large firm potatoes, peel and wipe them dry, slice them evenly about 1/8" thick,
dry each slice in a towel. Have 2 large pots of kidney beef lard, the deeper pot very
hot but not boiling. Drop 1 slice in this, if the lard does not bubble it is not hot enough.
When it is hotter put in potatoes, moving them about for about 4 minutes. Then drop
cupful at a time into boiling fat in the second pot. Leave them until they are puffed (souffles)
which occurs very soon. Remove from the fire, keep in warm place while others cook, then add salt.