DIRECTIONS:
- Cut bread into 1/2-inch cubs after removing crust
- Fry bread cubes in butter/oil mixture
- Cook potatos in water seasoned with salt under tender
- Drain potatos and peel them
- Cut potatoes into 1 inch cubes
- Referigerate potatos until firm (30-60 minutes) and then mash potatos
- Add nutmeg, flour, cornstrach, and salt to taste
- Kneed until smooth/consistent
- Mix in egg
- Roll dough into balls
- Insert a bread crumb in the center of each ball by pushing it to the center with a finger, and then, reroll the balls into form
- Cook dumplings in a pot of boiling water for 12 minutes
SERVINGS:
Makes sufficient sauce for 6 servings.
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