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Potato Dumpling #2

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1 1/2 pounds potatoes
4 eggs, well beaten
1 scant tablespoon salt
2 tablespoons butter (melted)
2 tablespoons dry bread crumbs
1/4 cup flour (little more if needed)
2 quarts boiling water
1/4 cup minced parsley


Pare and boil the potatoes and put through a ricer. Stir in the beaten eggs, salt and butter. Add bread crumbs, flour, blend and form into good sized balls. Roll in flour and toss into salted boiling water. Cover and boil 12 minutes. Serve around the meat platter and sprinkle with the chopped parsley.

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