Required: Two pounds of uncooked potatoes, or one and a half pounds of boiled potatoes. One ounce of butter. One whole egg and an extra yolk. Two teaspoonfuls of chopped parsley. Breadcrumbs. Salt and pepper. If liked, a teaspoonful of finely chopped onion.

If the potatoes are uncooked peel and boil them until tender, then drain off the water. Dry by shaking them over the fire, then either mash them finely or rub through a sieve. Melt the butter in a saucepan, put in the potatoes, the yolk of egg, parsley, onion, and seasoning. Make the mixture hot, then turn it on to a plate, and let it cool. Next take about a tablespoonful of the mixture, form it into a neat cork shape. When all is shaped, beat up the egg on a plate, and put the crumbs in a piece of paper. Brush each croquette over with beaten egg, then coat it with crumbs.

When a faint bluish smoke rises from the frying fat put in some of the croquettes, and fry a golden brown. Drain them well on paper, and pile up in a hot vegetable-dish.