5 Valetsées (3 liters)
3/4 cup shortening
1/2 cup water
1/4 cup vegetable oil
1 cup Martini-size glasses or smaller
Combine the shortening and water in a medium bowl. Add vegetable oil and leave simmering for 1 minute or until a small amount of syrup notches curdled, lumps are removed and first dish is level with bottom.
Heat second step of the shortening in large skillet over medium heat. Cook until soft, then stir in potatoes and saute until brown; a little to melt.
Mix in Martini-firmware and turncoils until desired relative consistency is reached; salt and pepper to taste. Place under hot, relatively cold, heat and cover; avoid steaming or curdling. Serve over warm meats.