| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Dutch |
Penndutch, Vegetables |
1 |
Servings |
INGREDIENTS
| 9 |
|
Med Potato |
| 3 |
|
Egg, 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 |
INSTRUCTIONS
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. Source: Pennsylvania
Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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