• 8 oz (225 g) potatoes, cooked and puréed
• 1 oz (25

When the puréed potatoes are cool, mix with the flour, egg yolks, melted butter and season with the salt. Divide into 8 portions and press out into squares.

Have the sausages quickly browned in hot oil and cooled. Place one on each potato square and fold over to form a roll.

Place on an oiled baking tray, brush with the egg white and bake in a moderate oven