(Recipe #17, page 71)
Boil the potatoes with the requisite salt until soft, drain as dry as possible, and mash very fine; stir in some eggs, a knob of butter, and a little good milk along with nutmeg. Form into round or oblong balls, sprinkle with zwieback crumbs, and fry in butter until light brown.
A pleasant accompaniment to leafy greens, or a salad at supper.
Translated by David Green.