Potato Dumplings with Chanterelles.

1 1/2 lbs potatoes, peeled
1/4 C and 1 T all-purpose flour
1 egg
1 egg yolk
salt and freshly ground pepper
2/3 cup cottage cheese
5 oz. chanterelles or other wild mushrooms
4 T (1/2 stick) butter
3 shallots, minced
melted butter for brushing

Boil and mash the potatoes.  Mix in the flour, egg, egg yolk, and salt to
taste, and allow the heat from the mashed potatoes to cook the eggs. Press
the cheese through a strainer, and drain off any excess liquid.  Clean and
chop the mushrooms.  Melt the butter and saute the mushrooms with the
shallots.  Leave the mushrooms and shallots to cool slightly, then stir in
the strained cheese.

Roll the potato into a sausage and cut into sixteen equal portions.  Roll
each portion into a ball.  Make an indentation in each ball and stuff with
the mushroom mixture, pinching the potato around the filling to seal it.  

Bring a large pan of salted water to a boil. Add the dumplings and poach them
for 10 minutes.  Drain well and leave to cool.

Heat the broiler.  Brush each dumpling with a little melted butter and broil
until brown.