Procedure

1. Boil and peel the potatoes, grate or mash them, add 4 well-beaten eggs, a little cream, chopped parsley, chives, salt, and spice, and mix the whole well together.
2. Drop a teaspoon of this paste into a pan of boiling shortening or butter, when it will swell into a light fritter.
3. Or, take the mealy part of potatoes roasted; beat it in a mortar with a little fine salt, 1 spoonful of brandy, some fresh butter and cream.
4. Mix the whole, adding gradually 1 well-beaten egg; shape the paste into small balls, which roll in flour, fry, and serve, sprinkled with powdered sugar.

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