Potatoes, Marchioness

Peel and cut up some raw potatoes; boil them in salted water, drain it off as soon as they are done and cover over with a clean cloth; let steam for a few moments in a slack oven, then remove and rub a few at a time through a sieve; put this puree into a saucepan, and for each pound stir in quickly one ounce of butter, five raw egg-yolks, salt, nutmeg, a pinch of sugar and two tablespoonfuls of good raw cream. Pour the preparation on a floured table, roll it into thick corkshaped pieces and cut these across in ovals two inches wide, three inches long and half an inch thick; range them in a copper baking pan with hot clarified butter and brown on both sides in the oven, turning them over while cooking.