Mix riced potato, fat and beaten yolks of eggs, reserving a little of the yolk for brushing the cakes.
Add a little salt and paprika.
Shape by means of a pastry bag and tube into leaves, crowns, pyramids, etc.
Brush over with beaten egg yolk to which one teaspoon of water has been added.
Brown in a hot oven (400Â°-450Â° F.).