Method

Take 1 lb. of potatoes, peel and wash them, cut in thick slices and put in boiling salted water. When sufficiently soft, remove from the water and rub them through a sieve. Put the potatoes in a saucepan with 2 tablespoons of butter, season with salt, pepper, and nutmeg, and stir with a wooden spoon till the purée thickens. Remove from the fire, and mix in 2 yolks of egg. Divide the potato mixture in small squares, and fry in butter to a light golden colour. Garnish with parsley.

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