Potato roses

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VI. Poteter, s. 40 (falt i det fri)

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1
Make the potato mixture
Mash the hot boiled potatoes. Stir in the egg yolk, the melted butter and salt to taste.
2
Pipe the roses
Fill a piping bag fitted with a nozzle with the mixture. Pipe it into rose shapes on a greased baking sheet.
3
Bake
Quickly brush the roses with egg and bake them in the oven until light golden brown.
4
Serve
Serve with various meat dishes, or arrange the roses close together on a platter and fill the centre with a meat stew.