Review of last recipe - Wow.. two recipes in one day.  The soup was bland, and I added the tips once the roux and milk were mixed because I wanted them to be abit cooked.  I added some nutmeg in the hopes that the flavor would be enhanced, but it was pretty dull.  There's a bit left and I'll see if allowing it to sit overnight will help to bring out the flavor.

TODAY'S RECIPE - POTATO LACE
Although this recipe was "brought to you by Cuisinarts" (I'm assuming included in my purchase many years ago of a Cuisinart which I no longer have), the grating of the ingredients occur by hand.  There is also a note saying the recipe was reprinted with permission from Harper & Row Publishers, Inc. from Everyday Cooking with Jacques Pepin.

Yields 12-14 pancakes

1 large onion (1/2 cup grated)
3-4 large potatoes ( 1 3/4lbs), peeled
3 eggs
2 tbsp flour
1/3 cup chopped parsley
1 tsp salt
1/2 tsp freshly ground pepper
1 cup vegetable oil

Peel and grate onion with small side of hand grater.  Shred potatoes on side of grater where you usually grate cheese.  Place the shredded potatoes (about 3 cups) in a towel, twist and squeeze out the juice.

Combine all ingredients except oil in a stainless steel bowl (to prevent discoloration) and mix thoroughly.

Heat 2-3 tbsp oil in nonstick skillet.  For each pancake, place about 3 tbsp of the mixture in skillet.  Spread right sway with back of a spoon so pancakes are very thin with little holes in center.  Fry on medium to high heat for 2 minutes on each side.  The potatoes should be thin and crispy.