Boil eight medium-sized potatoes in boiling water, as for No. 982 ; peel, put them in a saucepan, and mash them. Add a piece of butter of one ounce, and a piece of fresh bread the size of a French roll, suppressing the crust, and soaking it in milk. Add two more tablespoonfuls of milk, in order to form a pliable paste, three fresh egg yolks, and the whites of the three beaten to a froth ; season with half a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Mix well together, and pile it high on a baking-dish ; pour over it a little melted butter; sprinkle a little Parmesan cheese over; place it in the oven, and after ten minutes, when of a good golden color, serve.