Yvonne Kennedy's Recipes
4 eggs, separated
Salt and pepper
Dry bread crumbs
In large saucepan of boiling water, cook potatoes until tender. Mash through ricer. Stir in egg yolks, and salt, pepper and nutmeg to taste.
Beat egg whites lightly. Spread bread crumbs in shallow dish.
Form potato mixture into croquettes. Dip in egg whites, then bread crumbs. Refrigerate overnight in single layer on waxed paperlined baking sheet.
Deep-fry in batches until browned on outside.
Red Cabbage with Apples
Endive Wrapped in Ham
Rabbit in Stout