Knelki

• ½ lb. cooked veal or breast of chicken
• 1 slice dry bread

Chop meat fine and chop in mortar to a mass. Add moistened bread and salt. Mix well. Add cream by tablespoons. Continue to beat until the mass is light and fluffy. Drop in 2 inch lengths from side of spoon into boiling water. Cook until they float to top lift out carefully and serve with your choicest