These must be boiled till tender, and the potatoes then cut into slices.

These must be warmed up with a spoonful or two of white sauce (_see_ WHITE SAUCE), to which is added some chopped parsley and a little lemon-juice.

A more common way is to boil the potatoes, slice them up while hot, and then toss them about in a vegetable-dish lightly with a lump of what is called Maitre d'hotel butter.
This is simply a lump of plain cold butter, mixed with chopped parsley, till it looks like a lump of cold parsley and butter.

When tossed about squeeze a little lemon-juice over the whole and serve.
POTATOES, NEW .-- New potatoes should be washed and the skin, if necessary, rubbed off with the fingers; they should be thrown into boiling water, slightly salted, and as a rule require from fifteen to five-and-twenty minutes to boil before they are done.

During the last few minutes throw in one or two sprigs of fresh mint, drain them off and let there dry, and then place them in a vegetable-dish with the mint and a little piece of butter, in which the potatoes should be boiled to give them a shiny appearance outside.
New potatoes can also be served with a little white sauce to which has been added a little chopped parsley.
POTATO BALLS .-- Mash some boiled potatoes with a little butter, pepper, salt, chopped parsley, chopped onion, or still better, shallot, and add a few savoury herbs.