POTATO BALLS EN CASSEROLE
- 1 lb. boiled potatoes
- 2 heaping tablespoonfuls (2 ozs.) butter
- 2 heaping tablespoonfuls (1 oz.) grated cheese
- 2 egg yolks
- Salt and paprika to taste
- 1 tablespoonful chopped parsley
Rub the potatoes through a sieve, add the butter, cheese, yolks of eggs well beaten, salt and pepper.
Make into neat balls, lay them on a buttered fireproof dish, brush over with a little beaten egg, mark with a fork, and bake a nice brown color in the oven; pour over them a little melted butter, and sprinkle with the chopped parsley and paprika.
Serve hot.