Roast twelve fine potatoes; when done, take out the interior, which form
into a ball; when cold put them into a mortar with a piece of butter
half the size of the ball; pound them well together, season with a
little salt, pepper, chopped eschalots, chopped parsley, and grated
nutmeg, mix them with the yolks of six and two whole eggs; then form
them into croquettes about the size and shape of a large quenelle egg,
and bread-crumb them twice over, and fry them to a light brown colour in
a stewpan of hot lard, and serve as garniture where required.