Potato Boulettes (Entremets)

Ingredients

• 1 lb potatoes
• 2 oz fresh butter
• 1 teaspoonful salt
• nutmeg
• 4 eggs
• butter or pure lard

Instructions

1. Boil the potatoes as dry as possible.
2. Mash a pound of them very smoothly while still warm.
3. Mix in the fresh butter, salt, and a little nutmeg.
4. Add the beaten and strained yolks of four eggs to the mixture.
5. Fold in the egg whites, thoroughly whisked, last of all.
6. Using a teaspoon, mould the mixture and drop it into a small pan of boiling butter or very pure lard.
7. Fry the boulettes for five minutes over a moderate fire until they are a fine pale brown and very light.
8. Drain them well and dish them on a hot napkin.