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Potato Croquettes

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 one or two eggs, a piece of butter the size of 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. Probable cost, 8d. Sufficient for a small dish.