Glitscher
Yield: 4 Servings
Ingredients:
- 3 md Raw potatoes
- 1 3/4 lb Potatoes boiled in their -jackets a day ahead
- 3 tb To 4 tb (heaping) flour
- 2 Eggs
- 1/4 c Water
Instructions:
Salt So called for their well-known propensity to slip ('glitschen') off one's plate 'Glitscher' are also called 'Wetzsteine' (whetstones) because they are more or less the same shape (although shorter) as the old-fashioned sharpening stones used for a sickle or scythe blade. Grate the raw potatoes into a bowl full of water then place in a coarse muslin bag or wrap in a rolled-up dishtowel and wring out thoroughly. The boiled potatoes should be cooked a day in advance then peeled and grated on the following day. Combine the two along with the flour eggs and water and mix thoroughly; season with salt. Shape the dumplings with wet hands. The dumplings should be fairly long and pointed at both ends. Cook in simmering salted water for about 20 minutes. Makes 4 to 6 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg Simon & Schuster/Poseidon Press New York. 1989 Posted by: Karin Brewer Cooking Echo 8/92
