Title: Thueringer Kloesse
Categories: European Vegetable Bread
Yield: 1 Servings

18		Large, floury potatoes
		(about 5 Kg)
		Salt
2		Stale rolls
30	g	Butter or margarine

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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