(Recipe #19, page 71)
The day before, boil unpeeled potatoes in salted water until done and peel them. The next day, grate them into a deep bowl. Empty the potatoes onto a breadboard, make a hollow in the center, and place some flour in it together with 4 whole eggs, 4 tablespoons of cream or milk, an equal amount of melted butter, and salt as needed.
Work the pile into a dough, adding flour a bit at a time until the dough can be stretched and no holes appear when it is cut. Roll small portions into the shape of a long potato, boil 8–10 minutes in salted water, and drain on a strainer. When they have drained but are still quite hot, place them in a warm pan and fry them with butter until they have browned on all sides.
Translated by David Green.