Recipe - Bohemian Dumplings

2 cup Instant flour
1 cup Milk
2 Egg yolks
Salt; to taste
2 cup Diced stale white bread
4 tablespoon Butter
1/3 cup Melted room temperature
goose fat
2 Egg whites

Sift the flour into a bowl. In another bowl mix together the milk and
egg yolks with a little bit of salt. Add the milk mixture to the
flour and blend to a smooth dough. Saute the bread in the butter over
moderate heat until golden. Sprinkle the bread over the dough. Pour
on the goose fat and let the mixture mellow 1 hour. Blend the bread
into the dough. Beat 2 egg whites until stiff and fold them into the
dough. Soak a tea towel in water, squeeze it dry and line a sieve
with it. Add the dough and pull the cloth up around the dough and tie
it off immediately above dough. Transfer the wrapped dough to a pot
of simmering water with a rack and poach it for 1 hour. Transfer it
to a platter, let it cool a little, and then untie it and cut the
dumpling with a thread into slices. This recipe yields 8