1 kg (floury) potatoes
½ kg curd cheese
½ kg grey cheese
salt, pepper, parsley and garlic
½ kg dumpling bread
1. Peel and cook the potatoes, then press then through a sieve.
2. Mix with the curd cheese and all of the other ingredients, then fry in clarified butter in flat, circular pieces.
3. Make the beef soup by simmering soup bones, soup vegetables, salt and pepper over a low heat for as long as possible. Dress with garlic and parsley.