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Potato Quenelles

Mash one pound of dry floury potatoes while they are still hot, mix with them two ounces of butter, a seasoning of salt and black pepper, three tablespoonfuls of cream, a little chopped parsley, a small quantity of finely-minced ham, and the beaten yolks of four eggs; when well mixed, beat in the thoroughly whisked whites of four eggs, and shape the preparation into quenelles, with two teaspoons, then drop them into boiling butter, and fry for five minutes. Drain them on paper, and serve on a napkin quite hot.