Peel, wash and dry the potatoes. Grate 12 potatoes finely and let them
drain through a cloth (muslin is best). Collect the liquid so that the
starch can settle. Squeeze the grated potatoes very well, in a cloth,
or better, in a juice extractor. Loosen the dried, grated potatoes
between the hands and mix with salt (about 2 teaspoonsful) and the
settled starch (about 5 tablespoonsful). Cut the rest of the potatoes
into pieces and soft-boil them in salted water.
Meanwhile dice the rolls and fry them in the butter or margarine.
Vigorously boil some salted water in a saucepan and keep it just on
the boil. Mash the boiled potatoes in the cooking water into a thick
paste.
In a closed pan ( take care - spray! ) bring the paste to the boil.
Pour the boiling paste in portions over the cold, grated potatoes and
immediately stir vigorously with a wooden spoon. Stir the cold paste
with the hot paste until the mixture is well bound and has a glassy
shine.
Dip your hands into cold water. This should stop the paste from
sticking. By hand take Kloss-sized pieces from the paste, press a
hollow in the middle, and put 4 bread-cubes in the hollow. Press the
paste well over. With wet hands form into 12 round Kloesse.
Put the Kloesse into the simmering, salted water, take them out after
20 minutes, with a skimming ladle, and let them dry.
jlen@liverpool.ac.uk (Mr. E. Nowell) soc.culture.german
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