Yield: 18 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
1 \N | Egg; slightly beaten |
1 cup | Mashed potatoes |
1 tablespoon | Parmesan cheese; grated |
½ teaspoon | Salt |
1 dash | Pepper |
1 dash | Nutmeg |
3 tablespoons | Milk |
½ cup | Stale bread or cracker crumbs |
Cream butter, stir in egg, potatoes, cheese and seasonings; add just enough milk to crumbs to make a paste; stir in potato mixture. Shape in small balls, cook in boiling salted water 5 minutes and serve in hot beef bouillon.
Tootie Notes: When I fix these the milk addition has to be to feel. 3 tablespoon is an approximate amount. Add milk slowly until the consistency is reached.
Recipe by: American's Cookbook-1938 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Aug 14, 1997