Take six nice boiled potatoes, let them drain and pass through sieve,
put in stewing pan on the fire, add four yolks of eggs, one spoonful of
fresh butter, one spoonful of puff paste; one green pepper, one sweet
pepper, two slices of boiled ham and parsley all finely chopped, and
pepper and salt to taste.
Mix while on the fire for about five minutes, then let it cool down.
Of this dough roll sticks of ½ inch in diameter by 1½ inches long,
pass through flour, beaten egg, and white bread crumbs, fry in fat pan
and serve on napkin with fried parsley.