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Potato Cakes, German, to Serve with Game or Poutry

Beat up two or three pounds of hot boiled potatoes, dry and mealy, with a slice of butter and two or three eggs. Rub the mash with a wooden spoon until it is quite smooth, and spread it out in a layer about three-quarters of an inch thick. Stamp it into shapes with an ordinary pastry-cutter, brush these over with beaten egg, cover with bread-crumbs, and sprinkle lightly upon them a little grated Parmesan. Fry in hot fat till they are lightly browned, drain them on blotting-paper, and serve very hot. If liked, they may be used to garnish the dish they are to accompany. Time, four or five minutes to brown the cakes. Probable cost, 10d. Sufficient for four or five persons.