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ZEPHYRS (a la Parmentier)

Put one pound and a half of mashed potatoes with an ounce of butter in a stewpan, stir until hot, season with a little pepper and salt, bind with the yolks of two eggs, and put the mass on a dish to cool. Chop up two ounces of lean cooked ham, one ounce of cooked game or poultry, and one or two mushrooms, and pound them in a mortar till smooth. Add the yolks of two eggs, half a tea-spoonful of mixed mustard, two table-spoonfuls of Espagnole sauce, and one ounce of grated Parmesan, season with pepper and a pinch of nutmeg, and mix well. Butter some oval-shaped dariole moulds, sprinkle well with bread-crumbs, fill them up with the prepared mashed potatoes, and bake in the oven a nice golden colour. Scoop out the interiors, and fill up with the pounded preparation. Beat up the whites of two eggs to a stiff froth, adding a pinch of salt; cover the surface of each dariole roughly with a little of this, and return the zephyrs again into a quick oven, so as to colour the surface. Unmould carefully, dish up on a folded napkin, and serve very hot.