Ingredients. - Four pounds of hot potatoes, four ounces of butter, four eggs, grated Parmesan cheese, eggs and breadcrumbs, frying fat.

Method. - Pass the hot potato quickly through a sieve or mash them smoothly. Stir in the butter and eggs, spread smoothly on a dish, making the layers about three-quarters of an inch in thickness, and, when cold, cut it into rounds or squares. Coat carefully with egg and breadcrumbs mixed more or less liberally with cheese, according to taste, and fry in hot fat until nicely browned. Serve as an accompaniment to game or poultry.