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Fritadelles of Fish, Tower

Skin and bone codfish left over from yesterday, then pick meat in small pieces and place on a plate. Boil three medium, peeled potatoes in a quart water with a teaspoon salt for thirty-five minutes, drain, then press through potato masher into a sautoire, add two egg yolks, an ounce good butter and a half gill cream. Mix well, then add the fish with a teaspoon salt, three saltspoons pepper, a saltspoon nutmeg and teaspoon freshly chopped parsley. Finely chop an onion, fry in a pan with teaspoon butter until a light brown, then add to the rest. Thoroughly but gently mix with spatula, divide preparation in twelve even, oval-shaped pieces, roll in flour and lightly flatten, then lightly dip in beaten egg and roll in bread crumbs. Thoroughly heat two tablespoons melted butter in a sautoire, add the fritadelles, one beside another and cook for six minutes on each side. Drain on a cloth, arrange on a hot dish with folded napkin, decorate with six quarters lemon and parsley greens and serve.