Remove the skin and bones from some cooked whiting and divide into flakes; then mix it with some finely-mashed potato - two-thirds of fish to one of potato - and make into a fairly stiff paste by adding some thick white sauce, which should be hot, and after seasoning it with salt, curry powder, pepper and nutmeg, spread it out on a large plate for a short time. Take up a dessertspoonful at a time, and, with the hands well floured, form it into little balls. Have ready on the pastry board some rounds of nice light paste which has been rolled out rather thin; envelop the fish balls in the paste and moisten the edges to make them adhere. Dip the rissolettes into beaten egg, then cover them with dry breadcrumbs, and fry in plenty of boiling fat. Allow to drain on paper, and serve garnished with fried parsley.