Recipe for cooking bavarian kartoffel kleiss
Jewish and Eastern European Recipes :: Jewish and Eastern European Potato and Noodle Dishes
4 boiled potatoes, mashed 2 eggs, slightly beaten 2 slices toast, crushed, or same amount of cracker meal Salt and pepper, to taste 1 tsp. cornstarch 1 tsp. minced parsley Dash of nutmeg or cinnamon (optional) Combine ingredients in the order listed and form into balls the size of walnuts. Drop into rapidly boiling salted water one at a time. Lift out as soon as they rise to the top, using a slotted spoon. Add chicken fat or other shortening and brown lightly in a skillet. Serve with soup or meat gravy. Serves 6.
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