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Boulettes of Beef, Emilie

Cut off all lean meat from roast beef left over from Saturday's dinner, keep on a plate, and add meat of six country sausages to it. Brown a finely chopped onion in frying pan with a teaspoon butter for five minutes and add to meat. Place all on a board with a teaspoon freshly chopped parsley, teaspoon salt, half teaspoon pepper, half saltspoon nutmeg, and finely chop the whole to a smooth hash. Boil two peeled, medium potatoes in salted water for thirty-five minutes, drain, press through a potato masher into a vessel, add hash to potatoes with an egg and sharply mix. Divide into twelve equal parts, roll in flour to ball-shaped forms, place in frying basket and fry in boiling fat for ten minutes. Lift up, drain on a hot dish, decorate with a little parsley greens and serve with piquante sauce separately.