| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Dumplings |
18 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
|
Egg; slightly beaten |
| 1 |
c |
Mashed potatoes |
| 1 |
tb |
Parmesan cheese; grated |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ds |
Nutmeg |
| 3 |
tb |
Milk |
| 1/2 |
c |
Stale bread or cracker crumbs |
INSTRUCTIONS
Cream butter, stir in egg, potatoes, cheese and seasonings; add just enough
milk to crumbs to make a paste; stir in potato mixture. Shape in small
balls, cook in boiling salted water 5 minutes and serve in hot beef
bouillon.
Tootie Notes: When I fix these the milk addition has to be to feel. 3
tablespoon is an approximate amount. Add milk slowly until the consistency
is reached.
Recipe by: American's Cookbook-1938 Posted to TNT - Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 14,
1997
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