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KARTOFFEL KLOESSE (Potato Dumplings) 9 medium potatoes 1 tsp. salt 3 eggs, beaten 1 c. flour 2/3 c. bread crumbs or farina 1/2 tsp. nutmeg 1 c. butter or fat 1/4 c. bread crumbs 2 Tbsp. chopped onions Boil potatoes with jackets until soft. Put through a ricer into a bowl with salt, eggs, flour, 2/3 cup bread crumbs and nutmeg. Form into dry balls the size of walnuts. (If mixture is too moist, add more bread crumbs.) Drop balls into boiling salted water. When balls come to surface, allow to boil uncovered for 3 minutes. Remove 1 and cut open. If center dry, they're done. Remove the rest from water to a hot platter and pour over them the following dressing: browned onions and 1/4 cup bread crumbs in butter. (May substitute mushrooms for onion.) Serves 12. Reprinted from 1945 cookbook. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |