Ingredients

2 lb Potatoes

Method

Make a puree of the cooked potatoes, as dry as possible. Mix in the flour, the butter, and the eggs. Season with salt and pepper and knead to a dough.

Roll it out into long sausage like rolls of the thickness of a finger. Cut into pieces about 3/4 inch long, and in each of these little cyllinders make a dent with the finger, lengthways, so that they become almost crescent shaped, like a curl of butter. Drop them one by one into a large pan of gently boiling salted water and cook them for about 3 minutes. Whey they float to the top they are done. Take them out of the pan with a perforated spoon and put them into a heated fireproof dish with butter and grated cheese. Leave them a minute or two in a warm oven, and serve them either plain or with a chicken liver sauce or as the Genovese do with pesto, or with a meat sugo.