Potato Croquettes
4 quarts riced potatoes
¼ pound butter
½ teaspoon pepper - ½ teaspoon salt
9 egg yolks
Bread crumbs
Cook potatoes in salted water, drain and rice. Add the butter, pepper, salt and beaten egg yolks. Shape in cylindrical shapes, dip in crumbs, egg batter and crumbs again. 2 tablespoons of onions chopped fine may be added, and 1/8 cup of parsley chopped fine, if desired. Fry in deep fat 375°F for 40 seconds.