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Potato Batonnets

Broil six peeled, raw potatoes in two quarts boiling water with a teaspoon salt for thirty-five minutes. Drain on sieve, then press them through potato masher into a sautoire, add a level teaspoon salt, tablespoon butter, half teaspoon chopped parsley, ounce grated Parmesan cheese, one whole and the yolks of two eggs. Sharply stir with spatula while heating for five minutes, remove to a table and let slightly cool off. Divide preparation into twenty-four equal balls, roll on a lightly floured table to small stick-like forms two inches long, dip in beaten egg, lightly roll in bread crumbs, place in frying basket and fry in boiling fat for five minutes. Lift up, drain well, sprinkle a little salt over, dress them on nicely arranged hot dish and serve.