2 cups hot riced potatoes Few gratings nutmeg
2 tablespoons cream Few grains cayenne
2 tablespoons wine 3 eggs
1 teaspoon salt Yolks 2 eggs 1/2 cup flour
Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl containing mixture in pan of ice-water, and beat until cold. Add flour, and when well mixed, drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.
