996 | Potato Balls.
—Peel, clean neatly, and boil in salted water for thirty minutes, eight good-sized, sound, round, yellow potatoes; drain and return them to the same pan, and mash them well, adding two egg yolks, and the whites beaten to a froth, three tablespoonfuls of cream, a teaspoonful of chopped parsley, very little chives, half a pinch of salt, and the third of a pinch of nutmeg. Mix well together for two minutes, and dip about half a tablespoonful at a time into frying batter (No. 1185). Slide them into very hot fat, and leave them in for three minutes; this swells them, and forms them into a species of fritters. Place in a very hot dish with a folded napkin, and serve.