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Sausage, Gastronome

Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty-five minutes, drain on a sieve, then press through potato masher into a bowl. Add an ounce fresh butter, a raw egg, level teaspoon salt and three saltspoons white pepper, sharply stir with spatula for two minutes, then incorporate little by little three-fourths gill hot milk, continually stirring meanwhile. Dress potatoes on hot dish, pyramid-like, and neatly smooth. Prickle with a fork twelve fresh country sausages, then place in frying pan with a tablespoon melted butter and fry for eight minutes, turning once in a while. Arrange sausages so they stand up against potatoes, pour butter in pan over, set in oven for ten minutes, remove and serve.