2 pounds potatoes
4 tablespoons butter
3 eggs
1 egg yolk
1/2 cup grated Parmesan cheese
1 1/4 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
1/2 cup dry bread crumbs
2 cups vegetable oil

Cook the unpeeled potatoes until tender. Drain, peel and mash very smooth or put through a ricer.

Beat in the butter, 1 egg, the egg yolk, cheese, salt, pepper and nutmeg. Chill.

Form into ten to twelve croquettes. Beat the remaining eggs.

Dip the croquettes in them, then in the bread crumbs.

Heat the oil in a skillet until it bubbles.

Fry the croquettes until browned.

Serves: 6-8.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Juan Sanchez Catan: Still life, around 1602.

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