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Parmentier Croquettes

Put some mashed potatoes in a stewpan with a small piece of butter, when hot add enough cream to make it the consistency of a thick batter, and a table-spoonful of chopped parsley. Season to taste with salt, pepper, and a little nutmeg; lastly, stir in one or two yolks of eggs, and allow to bind. Spread the mixture on a dish, when cold shape into small balls, egg and bread-crumb them, and fry in boiling fat to a light golden brown.