The balls are fried a nice golden-brown colour and served.
Potato cutlets are exactly the same, only instead of shaping the mixture into a little ball, the ball is flattened into the shape of a small oval cutlet.

These are then egged, bread-crumbed, and fried, but before being sent to table a small piece of green parsley stalk is stuck in one end to represent the bone of the cutlet.

These little cutlets, placed on an ornamental sheet of white paper, at the bottom of the silver dish, look very pretty.

A small heap of fried parsley should be placed in the centre of the dish.
POTATO PIE .-- (_See_ SAVOURY DISHES, p.

112.) POTATO CHEESECAKE .-- (_See_ CHEESECAKES, p.