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3 quarts Water
1 tablespoon Salt
3 pounds Russet potatoes -- peeled and quartered
3 Eggs - (to 4) -- beaten
1 cup Peeled and grated russet potatoes -- squeezed dry
1/2 cup Regular farina
1/2 cup All-purpose flour
1/4 teaspoon Freshly-grated nutmeg
Additional all-purpose flour -- for dusting
4 tablespoons Butter
1 cup Fine dry bread crumbs
1/4 cup Chopped fresh parsley
Heat the water and 1 teaspoon salt to a heavy simmer in a 5-quart Dutch oven over medium-high heat. Add the quartered potatoes and cook until tender, 15 to 20 minutes.
Drain very well and put through a potato ricer or food mill. Spread on a platter or baking sheet to dry a bit and cool.
Place the riced potatoes in a mixing bowl and add the eggs, grated potatoes, farina, flour and nutmeg. Mix all very well. Roll into golf-ball-size dumplings and roll in the additional flour. If the dumplings do not stick together well gradually add enough of another beaten egg so that they do.
Bring a large pot of water to a boil. Reduce to a heavy simmer and cook the balls for 15 to 20 minutes. They should all be floating.
While they are cooking place the butter in a small frying pan and melt it. Toast the bread crumbs in the butter. Use this for a garnish on the dumplings, along with the parsley.
Serve with additional butter if you wish or just as they are. This recipe makes 12 or more dumplings.