SOYER'S LAVER RAMIFOLLES
4 Large Potatoes
Boil or bake the potatoes. Remove skins and mash with butter, milk and
a little flour. Spread half of the mixture in a swiss roll tin. Cover
with laver, dressed with orange juice. Spread the remaining potato mixture
on top and refrigerate. When cold, cut into squares, dip in egg and then
breadcrumbs and shallow fry until crisp.