They are potato croquettes of a flattened shape.

Take 4 or 5 potatoes out of the steamer and mash them with the yolk of 1 egg, salt and a grating of nutmeg. If very dry a small lump of butter may be added. Make them out in flattened pats, very much like figs as they are pressed in boxes, dip in egg and cracker meal and fry to a fine yellow color in hot lard. Serve with fish or with meat entrees. Potatoes in this form are fine as ornaments but most tedious of any to prepare, requiring three or four separate operations.