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Potato Croquettes with Spinach

Boil four good-sized, peeled potatoes in two quarts water with teaspoon salt for thirty minutes, drain, then press them through a potato masher into a saucepan, add two egg yolks, half ounce butter, half teaspoon salt, three saltspoons pepper, and sharply stir on the fire for two minutes. Pick off the stalks and any stale leaves adhering to a pint of fresh, very green spinach, thoroughly wash in running water, drain on a sieve, plunge them in quart of boiling water in a small saucepan with half teaspoon salt and boil for ten minutes, place on a sieve and press them with a skimmer to press out all the water, finely chop and add to the potatoes and briskly stir for one minute. Roll out the preparation on a lightly floured table in twelve equal, cork-shaped pieces, lightly dip in beaten egg, then roll them in bread crumbs. Arrange in a frying basket and fry in boiling fat for eight minutes, remove, drain, dress on a folded napkin and serve.