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Shrimp Croquettes

Shell a pint of cooked shrimps, then cut them into small pieces. Peel and thoroughly wash three medium, raw potatoes, boil them in a quart of water with teaspoon salt forty minutes. Drain, then press through a potato masher into a sauteuse, add the shrimps with an ounce of butter; two egg yolks, one light teaspoon salt, three saltspoons white pepper and a saltspoon grated nutmeg; stir with the spatula until well amalgamated, then stir on the fire while cooking five minutes. Remove, place in a vessel and let cool a little. Then divide it into twelve even parts, roll them out on a lightly floured table to croquette shape. Lightly dip in beaten egg, then roll them in bread crumbs, arrange in a frying basket and fry in boiling fat eight minutes. Lift them up, drain. Place on a dish in the folds of a napkin, decorate with a little parsley and serve.