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Potatoes, Brioches

Peel eight medium, sound potatoes, cook them in two quarts water with a teaspoon salt for thirty-five minutes. Drain and press through a potato masher into a bowl. Season with half teaspoon salt, two saltspoons white pepper, one light teaspoon grated nutmeg, adding two whole raw eggs and half ounce butter. Thoroughly mix with the wooden spoon for five minutes. Spread two tablespoons flour on a corner of the table. Divide the puree into six equal parts. Roll them in the flour, giving them a nice brioche form. Place in a buttered tin pan, spread a few drops of melted butter over each brioche, and bake in the hot oven until of a nice golden colour, or eight minutes. Remove from the oven, dress on a hot dish with a folded napkin and serve.