Recipe#10523

Title: Potato 02

From: waring@ima.infomail.com (Sam Waring) 
 Newsgroups: rec.food.recipes 
 Subject: Kartoffelklosse 
 Date: 19 Jun 1995 08:20:27 -0500 
 Organization: University of Minnesota 
 Message-ID: <3s3tir$6qt@maroon.tc.umn.edu> 

9 medium potatos
 3 eggs, well beaten
 1 c flour
 2/3 c bread crumbs
 1/2 ts nutmeg
 1 ts salt
 1/2 lb butter
 1/2 c bread crumbs
 1 ts onion, chopped
 Boil the potatoes in their jackets until soft, remove the skins
 and put potatoes through a ricer. Spread on a towel for a few
 minutes to remove moisture, then put them in a bowl and add the
 salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix
 thoroughly. Form mixture into dry balls (if mixture is too moist,
 add more bread crumbs).
 Drop the balls into boiling salted water. When balls come to the
 surface, allow them to boil for 3 minutes. Remove one from liquid
 and cut open; if center is dry, they are sufficiently cooked. Remove
 balls from liquid and pour over them a dressing made as follows:
 Brown the butter in a skillet, add the 1/2 cup bread crumbs and
 onion and cook for several minutes.