Knead a dough from butter or margarine, potatoes, egg yolk and the previously soaked and again squeezed stale rolls. Season with a little salt and nutmeg and stuff into a buttered and floured napkin. Cook this, hanging freely, in a pot of simmering water for about 20 minutes. Then remove from the napkin and place in a bowl. Pour browned butter over them.
Enough for 4 people
|6||Eggs of which the yolk|
|500 grams||Potatoes boiled and grated|
|Butter for greasing|
📊 Nutrition Facts
Nutritional values per serving: