Potato Cakes

Bake eight potatoes in the oven, and when done cut them lengthwise in two, empty out entirely, and place this in a saucepan with two finely chopped shallots fried in butter, and a pound of lean meat, either of veal or lamb or dark poultry meat, chives, salt, pepper, nutmeg, two ounces of butter, six egg-yolks, and two gills of veloute sauce (No. 415). With this preparation make inch and a half diameter balls flattening them down to five-eights of an inch in thickness; roll in beaten egg-white, then in flour, and fry in a pan with clarified butter. Dress on a folded napkin in a circle with fried parsley in the center.