Kartoffel Kloesse
By: Helen Pitlick
Published: Sunday, February 21, 2010 - 2:23am

Ingredients




9 mediums Potatoes
1 teaspoon Salt
3 Eggs, beaten
1 cup Flour
2/3 cup Bread crumbs or farina
1/2 teaspoon Nutmeg
1 cup Butter or fat
1/4 cup Bread crumbs
2 tablespoons Chopped onions

Preparation

1 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.)  2 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.  3 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.)

About


 Reprinted from 1945 cookbook.