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Potato Border

9 medium-sized potatoes

1 tablespoon salt

2 tablespoons butter

2 eggs

½ cup hot milk

Wash the potatoes, boil, drain, dry off and put through the ricer. Add butter, hot milk, salt and the well-beaten yolks of the eggs. Beat till very light. Pack into a border mold rubbed with butter, and let it stand away from the heat for eight minutes. Beat the whites of the two eggs to a froth and add one-fourth teaspoon of salt, turn the border on a warm platter, cover it with the beaten white, and brown in a moderate oven. Put meat or fish, heated in sauce, in the center.