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Potatoes, Christiana

Boil six peeled, good-sized, sound potatoes in two quarts boiling water with a teaspoon salt thirty minutes. Thoroughly drain them, then press them through a potato masher into a sauteuse, add six medium anchovies in oil cut in short pieces, half a teaspoon chopped parsley, half teaspoon French mustard, half a teaspoon salt, two saltspoons white pepper and half a saltspoon grated nutmeg; add two egg yolks, and half an ounce of butter, place the pan on the fire and sharply stir with the spatula while cooking five minutes. Remove from the fire. Divide the puree into twelve even parts, roll them out on a lightly floured table to apple-like shapes, dip them in beaten eggs, then lightly roll in bread crumbs; arrange them in a frying basket and fry in boiling fat until of a nice golden colour. Drain on a cloth, dress on a hot dish with a folded napkin and serve.