To the mashed potatoes add the beaten yolks, parsley, butter (if none has been used in seasoning), cayenne and nutmeg; stir over the fire until the potato leaves the sides of the pan. When cold, form it into small croquettes, roll them in egg and bread-crumbs and fry them in hot fat to an amber color. Serve on a napkin. The croquette mixture may be made into balls enclosing minced meat. When used in this way serve with it a white sauce.