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Potatoes, Rolled

Take two pounds of boiled potatoes, dry and floury. Mash them well, flavour with grated nutmeg, and beat them up with an ounce of clarified butter, a table-spoonful of sherry, and the yolks of two eggs. Make the mixture into a roll, brush it over with beaten egg, sprinkle finely-grated bread-crumbs equally over it, and bake in a well-buttered dish till it is nicely browned all over. Serve on a hot dish, and pour over it a sauce prepared as follows. Beat the yolk of an egg, and mix with it two glassfuls of light wine. Add a little sugar and grated nutmeg, and whisk the mixture over the fire until it begins to thicken. Take it off at once, and serve immediately. Time, two or three minutes to boil the sauce; about half an hour to brown the roll. Probable cost, exclusive of the wine, 8d. Sufficient for four or five persons.