Clubhouse French Fries and Gravy
Contributed by Lesley Hendricks

French Fries:

8 medium potatoes
salad oil

In deep pan, heat about 2 inches of oil to 400F. Meanwhile, peel potatoes; cut potatoes into 1/4 inch slices; cut slices into 1/4 inch lengthwise strips. Put enough potatoes in pan to make one layer. Fry 5 minutes or until golden brown; drain on paper towels. Repeat with remaining potatoes. Sprinkle lightly with salt to taste.


1/4 cup butter or margarine
1/4 cup flour
2 cups bouillon
Salt and Pepper

In skillet over medium heat melt butter or margarine; mix in the flour and stir until brown. Gradually stir in the bouillon. Heat to boiling, stirring until thickened. If you like, add bottled sauce for gravy to make a rich brown color; add salt and pepper to taste.

To serve:

For each serving place french fries in small enough bowl so they are hanging over the sides. They should have sat long enough while you were making the gravy so that they are limp! Spoon gravy over fries (make sure that there's so much gravy in the bowl so that if you pick it up, gravy dripples over the sides.  (Yes, this part is a joke; but it makes the dish seem more authentic.)

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