INGREDIENTS

INSTRUCTIONS

Trim the bread slices and cut them into 1/2 inch cubes. Cut the bacon
slices into 1/3 inch squares.  Saute them over moderate heat in a
large skillet for about 5 minutes. Stir frequently. Transfer them to
paper towels with a slotted spoon, and pat dry. Pour water to a depth
of 3 inches into a wide bottomed pot and bring it to a simmer (in
preparation for step 8). Brown the bread cubes in the hot bacon fat
for 3 to 5 minutes. Transfer them to a large bowl. Add the cream to
the bowl. Gently toss the bread until it absorbs all the cream. Add  to
this mixture the bacon, flour, baking powder, caraway seeds,  thyme,
pepper, and 1/4 teaspoon of the salt. Beat the egg yolk and  add it to
the bowl. Gently blend all the ingredients. Shape the  mixture into 1
1/4 inch spheres with your hands. (If your mixture is  too dry, moisten
it with a little more cream.) Place the dumplings on  a plate as you
make them, arranging them in one layer so they do not  touch each
other. Melt the butter to moderate heat in a clean large  skillet. Add
the onions and saute for 2 minutes. Add the sauerkraut  and the
remaining salt and blend the mixture. Cover, and cook for 12  minutes.
Cook the dumplings in the simmering water for about 10  minutes (start
this step as soon as you cover the onion-sauerkraut  pan.) You need not
turn the dumplings as they will do that by  themselves. Transfer the
cooked 'speckknoedel' to a warm bowl and  cover them with the
onion-sauerkraut mixture. Garnish with parsley  and serve immediately.
Serves 3 to 4.  (Note: The ingredient listing does not show any butter,
but the  instructions do.  One Tbsp would do adequately, I would think.
(And  back home, we would dust the onions with flour near the end of
the  roasting period, and add a little stock, to have the sauerkraut in
a  thin sort of gravy.  Karin.)  From:  GREAT PEASANT DISHES OF THE
WORLD by Howard Hillman ISBN  0-395-32210-3.  Houghton Mifflin, Boston.
1983 Posted by: Karin  Brewer, Cooking Echo, 7/92  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 87.8mg
Sodium: 483.9mg
Potassium: 72.5mg
Carbohydrates: 17.6g
Fiber: <1g
Sugar: <1g
Protein: 3.9g