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Potatoes Mignonnes

Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty minutes, drain, then press through a potato masher into a saucepan, add two egg yolks, half ounce butter, half teaspoon salt, two saltspoons white pepper and half saltspoon grated nutmeg, thoroughly stir on the fire for two minutes, remove and let slightly cool off. Divide the preparation into twelve even parts, then roll out to ball-like shapes, lightly flatten, then place them in a buttered tin. Lightly egg their surface, then set them in the oven for ten minutes or until of a golden colour, remove, dress on a dish with a folded napkin and serve.