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Potato Dumplings

9 medium potatoes
3 eggs, well beaten
1 c flour
2/3 c bread crumbs
1/2 tsp nutmeg
1 tsp salt

1/2 lb butter
1/2 c bread crumbs
1 tsp onion, chopped
2 T parmesan cheese

Boil the potatoes and then put them through a ricer or grate them.
Place in a towel and squeeze out all the moisture. Next combine
the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly.
Form mixture into dry balls, supplementing with more bread crumbs
if too moist.

Drop the balls into boiling salted water. When they rise to the
surface, allow them to boil for about 3 minutes. Remove one from
liquid and cut open; if center is dry, they are sufficiently
cooked. Remove balls from liquid and place in a serving platter.
Serve with the following dressing:

Brown the butter in a skillet, add the remaining 1/2 cup of bread
crumbs and onion and cook for several minutes. Add the cheese and
serve.

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