Potato Boulettes (French). -Boil one pound of good potatoes as dry as possible ; mash them very smoothly, and mix with them while they are still warm two ounces of fresh butter, a teaspoonful of salt, a little nutmeg, three eggs wall beaten, and a little minced pArsley. MmilH with, and drop phe mixture from a wooden spoon into a small pan of boiling lard, and fry your boulettes for ten minutes over a moderate fire. They must be of a pale brown and very light. Drain them well and serve them on a hot dish. A small onion miucsd very fine and mixed up with the other ingredients is a great improvement.
