Potato puffs

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration VII. Smaaretter til varmt frokost- og aftensbord, s. 122 (falt i det fri)

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1
Boil and mash the potatoes
Put the potatoes on in cold, salted water and boil until tender. Drain, peel the potatoes and rub them through a sieve or potato ricer while still warm.
2
Make the dough
Beat the eggs and stir them in a little at a time. Add the pepper and work well together.
3
Fry the puffs
Brown the butter quite lightly in an aebleskiver (Danish pancake ball) pan. Put in a spoonful of dough, then a piece of boiled, cold ham or other meat, and cover with more dough. Turn when they are brown underneath.
4
Arrange
Place on a dish when done. Garnish with fried parsley and serve with a brown, sharp sauce.

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