Six medium sized potatoes, washed, peeled and boiled for ten minutes in
salted water. Drain and grate them while hot and stir in two heaping
tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne
pepper to taste, and add a teaspoonful of grated onion and a
saltspoonful of mace. Beat two egg yolks light and stir well into it
with two heaping tablespoonfuls of cracker crumbs. Fry brown in small
balls in boiling fat without crowding them in the basket, drain on
kitchen paper and serve very hot on a platter, garnish with parsley.