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Potato Boulettes

Mix half a pound of mashed potatoes with one ounce of butter and the strained yolks of two eggs, and season with salt and pepper. Whisk the whites of the eggs to a stiff froth, and add them to the potatoes, mixing quickly and thoroughly. Have ready a saucepan of boiling fat, with the frying basket in it. Drop the potatoes, a tea-spoonful at a time, into it; they will swell to double their size. Fry them a light golden colour, drain them very carefully, and serve.