First: Take fresh, new potatoes, about the size of a marble, and boil them about 20 minutes. When done, pour off water and let steam evaporate. Have boiling lard in skillet; fry about five minutes. Lift out and drain quickly, then put them into a saucepan with two tablespoons of butter, into which you have rubbed a teaspoon prepared mustard. Add dash of cayenne pepper and two teaspoons vinegar. Cook three minutes, shaking constantly. Add yolks of two eggs, well beaten. Serve immediately.
Second: Boil, peel and mash fine six potatoes. Add one tablespoon butter, minced parsley and half an onion minced very fine. Add yolks of two eggs, beaten very light; then form the potatoes into balls and throw them for two minutes into boiling water; take: out, brush with the whites of the eggs, roll in powdered bread crumbs and fry in boiling lard. Drain and serve with fish or meat.