Categories: Vegetables, German 
      Yield: 4 servings 
  
    500 g  Potatoes (a generous lb)                 Salt to taste 
      1    Egg                                      Pepper to taste 
      2 tb To 3 tb cream                     125 g  Lard or butter (1/2 cup plus 
           A little flour                           -1 Tbsp) 
      1 ds Sugar                           
  
  Finely grate the freshly boiled, peeled potatoes while still hot.  Add the 
  cream, egg, and flour and knead into a dough.  Let the dough rest for 1/2 
  hour.  On a floured surface, roll out the dough to about a finger's width. 
  With a glass, cut out small circles.  Cook in melted fat until golden brown 
  on both sides. 
   
  Serve as main course along with stewed fruit, or as side dish with roast 
  pork. 
   
  In Hungary, this Swabian dish is known as 'Burgonyalangos'. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92