Mr Gilbert Schluraff’s recipe:
Ingredients (for 6 to 8 people):
2.5 kg of “Roseval” or “Charlotte” potatoes, 200g of flour, 50g of butter
Peel the potatoes, cut them in quarters, cover them with salted water and cook them. Drain them and evaporate off the remaining water over a strong heat for 2 minutes, then add the flour and butter and dry out the mixture by mashing it with a pestle over a strong heat for about 10 to 15 minutes. The dough needs to dry out and to become light brown in bottom of the saucepan so that it doesn’t stick to it.
Allow the mixture to rest for 15 minutes.
Dip 2 spoons in hot lard, set aside spoonfuls of the dough, roll them in flour (optional) and brown them in oil and butter.