Potato Croquets

Bake six potatoes; rub their pulp through a wire sieve; put this into a stewpan with one ounce of butter, three yolks of eggs, pepper, nutmeg and salt; stir the whole over the fire, until the paste ceases to adhere to the sides of the stewpan; it must then be put between two plates and set aside until it is cold: the potato-paste must then be shaped in the form of corks, balls, small pears—the stalks being imitated with parsley-stalks: the croquets are to be dipped in beaten egg, rolled in fine bread-crumbs, and fried of a light colour in hot frying fat; and when done, may be dished up for a second-course vegetable, or used, for garnishing first-course dishes.