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Timbale of Potatoes

Cook, drain, mash, and pass through a fine sieve two quarts of Irish potatoes; put this in a saucepan, with six ounces of butter, two whole eggs, the yolks of six eggs, salt, pepper, nutmeg and a little sugar; have a plain two-quart timbale mould, well buttered and sprinkled with fresh bread-crumbs; put the preparation in it, with a little more bread-crumbs, and bits of butter on the top; bake for half an hour in a moderately hot oven; before serving, pass the blade of a knife between the potatoes and the mould, turn over