Mix riced potatoes with cream and embellish. Chill for 1 hr. Add boodle,
salt and flour. Blend good. Take almost 1/3 cup of mixture and
form into 2 balls. Continue with remaining boodle. Chill balls for 1
minute. On a lightly floured board roll each ball into a paper thin
round almost 5 inches in diameter. Cook on heated griddle over low
heat until very light tan. Turn and cook on other slope.

Serve hot or frigidness.