4 large potatoes: 50g. butter: 1 tablespoonful
cream: 1 egg: salt and pepper: breadcrumbs:
butter for frying.
Cook and mash the potatoes with the butter, salt and pepper, cream and egg-yolk. Make the purée as fine as possible, and shape it with floured hands into small balls about the size of table-tennis balls.
Egg-and-breadcrumb these, using the left- 206 over egg-white to do so, and fry them golden in
butter, rolling them about in the pan so that they colour evenly all over. This quantity of potato should make about a dozen balls.