Recipe - Kartoffel Kloesse

9 md Potatoes
1 teaspoon Salt
3 Eggs; beaten
1 cup Flour
2/3 cup Bread crumbs or farina
One half teaspoon Nutmeg
1 cup Butter or fat
One fourth cup Bread crumbs
2 tablespoon Chopped onions

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 One fourth cup bread crumbs in butter. (May
substitute mushrooms for onion.) Serves 12. Reprinted from 1945 cookbook.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 7,
1998