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Potatoes for Entrees

Remove all of the inside from half a dozen baked potatoes, work in with it a little butter, salt and breadcrumbs and chopped parsley; beat well with a fork and work in one egg; then boil some oyster-plant until it is tender, pass it through a fine sieve, mix it with a little cream, and season to taste. Half fill some well-buttered eggcups with the potato mixture, put a teaspoonful of the oyster-plant cream over and fill up with more of the potato mixture, after which turn them out, brush them over with egg, dust with breadcrumbs and plunge them into a pan of boiling fat and fry. Take them out, drain and serve while hot with a cream sauce poured around or separately in a sauceboat.