2 pounds potatoes
2 cups all-purpose flour
2 eggs
Salt
Nutmeg
2 slices bread, cubed
1 tablespoon butter

Cook potatoes in skins the day before making. The next day, peel and mash potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead to a firm dough.

Saut?bread pieces in butter, then form pieces of dough into dumplings enclosing a few saut?d bread cubes in center of each dumpling.

Shape and drop into boiling, salted water and cook for 10 to 15 minutes.