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Potato Balls, Persillade

Boil six neatly peeled, medium potatoes in two quarts water with a teaspoon salt for thirty minutes. Drain well. Press through a potato masher into a bowl, add half teaspoon chopped parsley, half teaspoon chopped chervil, two egg yolks, half ounce butter, half teaspoon salt, two saltspoons pepper and saltspoon grated nutmeg. Briskly stir with wooden spoon two minutes. Roll out the puree on a lightly floured table to twelve even balls. Dip in beaten egg, lightly roll in bread crumbs, place in a frying basket and fry in boiling fat six minutes. Take up, arrange on a hot dish with a folded napkin and serve.