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Potato Digging in the Kitchen Garden
Giclee Print
Small, William
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La Belle Cuisine
Luchow’s Kartoffel Kloesse
(Potato Dumplings)
A Treasury of Great Recipes: Famous Specialities
of the
World's
Foremost Restaurants
Vincent and Mary Price, 1965, Ampersand Press, Inc.
 
3 pounds potatoes (9 medium)
3 egg yolks, beaten
3 tablespoons cornstarch
3 tablespoons raw farina
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 slices white bread
2 tablespoons butter
Peel the potatoes and cook them in boiling salted water for about
30
minutes, or until they are soft enough to mash. Drain them well and
mash them
thoroughly. Beat in the egg yolks, cornstarch, raw farina,
pepper,
salt, and nutmeg.
Dice the bread and sauté it in the butter until golden brown.
Drain the croutons on a paper towel.
Shape the potato mixture into dumplings about the size of a golf
ball,
with
a few croutons in the center of each. Roll each dumpling lightly in
flour
(preferably potato flour).
In a large pot, bring about 1 1/2 quarts salted
water to a rapid
boil.
Reduce heat to simmer and gently lower dumplings
into water. Cover
the pot and poach
the dumplings 15-20 minutes without allowing the
water to boil. Remove the cooked
dumplings with a slotted
spoon and
serve hot around a platter of
Sauerbraten. Makes 16
dumplings.
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