German Potato Dumplings

This is a real old potato recipe handed
down through the generations, it's a
little involved but well worth the effort.

Ingredients:
For the filling
2 slices white bread
1-2 teaspoons butter
1 teaspoon parsley leaves

For the dumplings
4 potatoes
salt,
1 tsp cloves
cornflour
2 egg yolks
freshly grated nutmeg
3 dessert spoons brown butter

Directions:
To make the filling for the dumplings,
cut the bread into small cubes.
Toast the bread cubes
in a pan with the butter.
Toast until golden brown.
Leave to drain on kitchen paper
and mix with the parsley leaves.

To make the dumplings,
wash the potatoes and boil
in enough salt water with the
cloves until the potatoes are tender.
Drain the potatoes and scape them when
they are cool enough to handle.
Press through a potato ricer.
Mix some potato mixture with the cornflour,
egg yolks, brown butter, salt and nutmeg
to form a smooth potato dough.
With damp hands, form 8 rounds from the dough.
Flatten them slightly and then
fill with the toasted bread.
Then form into a smooth dumpling.
Place the dumplings into a pan of salted,
simmering water for about 20 minutes.
Remove with a slotted spoon.