| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 9 | md | Potatoes |
| 1 | ts | Salt |
| 3 | Eggs; beaten | |
| 1 | c | Flour |
| 2/3 | c | Bread crumbs or farina |
| 1/2 | ts | Nutmeg |
| 1 | c | Butter or fat |
| 1/4 | c | Bread crumbs |
| 2 | tb | Chopped onions |
INSTRUCTIONS
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. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 7, 1998
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