9 med. size potatoes
3 eggs, well beaten
1 c. flour
2/3 c. bread crumbs
1/2 tsp. nutmeg
1 tsp. salt
1/2 lb. butter
1 tsp. chopped onion

Boil the potatoes in their jackets until soft; remove skins. Put potatoes through ricer. Spread on towel for a few minutes to remove moisture, then put them in a bowl; add salt. Add eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls. (If mixture is too moist, add more bread crumbs.) Drop the balls into boiling, salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: brown butter in skillet, add the 1/2 cup bread crumbs and onion; cook for several minutes.