Potatoes, Cream Of, Baked

Cut up some boiled potatoes the same as for duchess (No. 2785). After they have steamed take from the fire and stir in a piece of butter; work rapidly with a large fork to make a puree, but do not rub it through a sieve; season with salt, nutmeg, a pinch of sugar, and for three or four gills of the puree add four or five raw egg-yolks and a handful of parmesan cheese, diluting very slowly with a gill and a half of rich, raw cream, so as to have the preparation as smooth as for a pudding; when this degree is acquired stir well on the side of the range for two minutes to heat slightly, then remove and incorporate two or three ounces of fresh butter divided in small pats. Pour the preparation at once into a small vegetable dish, lay it on a baking tin and brown the surface lightly in the oven. Eight or ten minutes will be sufficient. Serve in the same dish.