Potato Croquettes. No. 2
Put one pound of mashed potatoes, the beaten-up yolks of two eggs, a little onion juice, grated nutmeg, salt, two tablespoonfuls of cream, a pinch of cinnamon, one dessert-spoonful of minced parsley, and two ounces of butter, into a sauce-pan over a moderate fire. Cook until it comes away from the sides, then remove it from the fire. When cold it will break up into small pieces. Meanwhile beat up an egg with a little hot water, dip the pieces of potato into it, and then into grated bread-crumbs. Fry in boiling fat and serve hot with fried parsley.