Beat the potato very light and fine.
Add the seasoning, milk and butter, and lastly the whites of the eggs, beaten to a stiff froth.
Turn into a buttered escalop dish.
Smooth with a knife and brush over with the yolk of the egg, which has been well beaten.
Brown quickly, and serve. It will take ten minutes to brown.
The dish in which it is baked should hold a little more than a quart.