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French Potato Fritters

Beignets de Pomme de terre.

Potato puree and eggs beaten light and fried. Hors d' auvre, (side dish) or vegetable garnish for entress, or sweet entremet with brandy sauce. 1 1/2 pounds of pared raw potatoes. 4 ounces of flour. 4 tablespoonfuls of cream. Same of white wine or sherry. 6 whole eggs and 4 yolks. Juice of half a lemon. Nutmeg.

Boil the potatoes well done in salted water, drain dry and mash them thoroughly--better through a colander. While still warm, mix in all the other ingredients except the flour. Then set the pan or bowl in ice-water and beat the mixture 15 minutes or more, like making sponge cake. When light stir in the flour. Fry small spoonfuls, egg-shaped, in hot lard. Drain on paper. Serve hot. Makes about 50. Not hollow, but very light.