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2 pounds potatoes
2 cups flour
2 eggs
Salt
Nutmeg
2 slices bread, cubed
1 tablespoon butter
Cook potatoes in skins the day before making. The next day, peel and mash
potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead
to a firm dough.
Saut� bread pieces in butter, then form pieces of dough into dumplings enclosing
a few saut�ed bread cubes in center of each dumpling.
Shape and drop into boiling, salted water and cook for 10 to 15 minutes.
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