Tartlets a la Parmentier

Roll out thin some timbale paste (No. 150), and line some small hollow tartlet molds. Prepare a little puree of potatoes the same as for Duchess potatoes (No. 2785), keeping it rather stiff, and mix with it egg-yolks, butter, and parmesan cheese; with this fill the tartlet molds, having previously pricked the paste with the tip of a small knife, press the potatoes down well and smooth the top; butter it over, and besprinkle with grated parmesan, then put them into a moderate oven to cook. Unmold and serve.