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GRATED IRISH POTATO

(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)







Peel, wash and grate one large Irish potato, or two medium-sized ones.
Put it in a sieve and let hot water run over it until it is perfectly
white. Have the white of one egg beaten to a very stiff froth, then stir
in the potatoes and twenty minutes before serving add it to the boiling
soup. Beat the yolk of one egg up in the soup tureen, and pour the hot
soup over it, stirring carefully at first.











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