| 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
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”