4	qts.	riced potatoes
1/4	lb.	butter
1/2	tsp.	pepper
1/2	tsp.	salt
9		egg yolks
		bread crumbs

Cook potatoes in salted water, drain and rice. Add the butter, pepper, salt and beaten egg yolks. Shape in cylindrical shapes, dip in crumbs, egg batter and crumbs again. 2 tablespoons of onion chopped fine may be added, and 1/8 cup of parsley chopped fine, if desired. Fry in deep fat 375 degrees F for 40 seconds.