Potato Croquettes Recipe 1 1

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Instructions

Bake half a dozen large potatoes (regents).
When done enough, burst them open, and scoop out the contents with a spoon.
Beat the pulp until it is quite smooth, then put it into a clean saucepan with the yolks of 1 or 2 eggs, a piece of butter the size of a walnut, and a little pepper, salt, and grated nutmeg.
Beat this mixture over a moderate fire, until it leaves the sides of the saucepan with the spoon, then spread it out on a dish and let it cool.
Shape it into balls; dip these in beaten egg, then into bread crumbs, and fry them in hot fat until they are equally and lightly browned.
Let them drain before the fire, dish them on a hot napkin, and serve immediately.
If liked, the potato paste can be shaped into the form of corks or pears, a little piece of parsley-stalk being stuck into them to imitate the stalk.
Sufficient for a small dish.