Potatoes, Dauphine

Bake two pounds of potatoes, cut them lengthways in two, remove sufficient pulp to obtain a pound, and mix this with a quarter as much pate-a-chou (No. 132), eggs, a little cream, salt and nutmeg. Divide it to make inch and a half balls, lengthen them to the shape of an egg, roll in butter, then in bread-raspings, and fry in hot frying fat.