Title: Bohemian dumplings
 Categories: Taste
      Yield: 4 Servings
 
      2 c  Instant flour
      1 c  Milk
      2    Egg yolks
           Salt
      2 c  Diced stale white bread
      4 tb Butter
    1/3 c  Melted room temperature
           Goose fat.
      2    Egg whites
 
  Sift the flour into a bowl. In another bowl mix together the milk and
  egg yolks with a little bit of salt. Add the milk mixture to the
  flour and blend to a smooth dough.
  
  Saute the bread in the butter over moderate heat until golden.
  Sprinkle the bread over the dough. Pour on the goose fat and let the
  mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg
  whites until stiff and fold them into the dough.
  
  Soak a tea towel in water, squeeze it dry and line a sieve with it.
  Add the dough and pull the cloth up around the dough and tie it off
  immediately above dough. Transfer the wrapped dough to a pot of
  simmering water with a rack and poach it for 1 hour. Transfer it to a
  platter, let it cool a little, and then untie it and cut the dumpling
  with a thread into slices.
  
  Recommended drink: Lager
  
  Yield: 8 servings