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Potato Croquettes

Take four mealy boiled potatoes of good size and add to them half their weight of butter, the same quantity of powdered white sugar, and place them in a mortar, pounding them well together with a little salt, the grated peel of half a lemon and two beaten eggs. Then beat up the yolks of four eggs, roll up the paste in the mortar into cork-shaped pieces, and dip them into the beaten yolk, rolling them in sifted breadcrumbs, and let them stand for an hour, then dip them in beaten egg or brush it over them, and roll once again in the breadcrumbs. Fry in boiling lard or butter, after which lay them on paper to drain, and arrange them on ornamental paper, spread over a dish, garnish with parsley, and serve.