Potatoes à la Princesse

Pommes de Terre à la Princesse

Method

Take one pound of plainly boiled potatoes and pass them through the wire sieve; mix well into this Purée one and a half ounces of butter, one ounce of Parmesan cheese, one and a half raw yolks of eggs, a pinch of salt and white pepper, and make into little rolls about two and a half inches long and three quarters of an inch in diameter, using a little flour as for rolling paste; put these on a buttered baking tin, and glaze over with the whole beaten up egg, mark with the knife, and bake a nice brown colour in the oven; pour over them a little warm butter and sprinkle with chopped parsley and serve hot.

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