4 c. grated, boiled potatoes
1 1/2 c. flour
1/2 c. bread crumbs
3 eggs, separated
1 tbsp. melted butter
1/4 c. croutons
2 qt. beef bouillon

Boil potatoes then chill 24 hours in refrigerator before grating. Mix with flour and bread crumbs. Make "well" in center, pour in egg yolks and melted butter and mix again. Fold in egg whites, beaten to the soft peak stage. Fold into balls about 2" in diameter, pressing several croutons into the center of each dumpling. Roll lightly in flour and drop in boiling bouillon. Reduce heat and simmer for 15 to 20 minutes.