Paniers pour le dressage des Pommes frites (Baskets for Dressing Fried Potatoes)

Ingredients

• crumb bread
• small sticks
• fine potatoes that do not redden in the frying fat
• frying fat

Instructions

1. Shape a small plug of crumb bread to the size and shape wanted for the basket; it forms its base.
2. Stick small sticks into it at equal distances to make the carcass of the basket, longer or shorter and more or less inclined according to the shape adopted.
3. Peel fine potatoes that do not redden in the frying fat.
4. Cut them into slices 6 millimetres thick.
5. Round the edge of each slice, detach a thin ribbon of even thickness with a small office knife, until the slice is used up.