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Potatoes, Parmentier

Plunge four medium-sized, peeled, raw potatoes in two quarts boiling water with a teaspoon salt and boil thirty minutes, drain and press through a potato masher into a bowl. Heat a tablespoon butter in a small saucepan, add half a finely chopped white onion and gently brown four minutes, occasionally stirring meanwhile, then add two peeled and seeded, crushed red tomatoes, mix a little and cook for five minutes. Then add the potatoes with two egg yolks, a tablespoon thick cream, half an ounce good butter, a half teaspoon salt, two saltspoons white pepper and a saltspoon grated nutmeg. Sharply mix with a wooden spoon while cooking for eight minutes, and remove pan to a table. Lightly butter six individual pudding moulds, carefully sprinkle a little very finely chopped parsley over the interior of each, and fill with the potato preparation. Lay moulds on a small tin, pour hot water into the tin up to half their height, cover with a lightly buttered sheet of paper, set in oven for fifteen minutes, remove, unmould potatoes on a hot dish, pour a gill tomato sauce around them and serve.