Kaspressknödel are the dish people ask about before they ask about the rooms. They are simple, a little humble, and very hard to get right. This is how our kitchen makes them.
250 g stale bread, cut into small cubes
200 g mountain cheese, grated
2 eggs and 150 ml warm milk
1 onion and a handful of chives
Salt, pepper and plenty of butter for frying
Soak the bread in the warm milk with the eggs, then fold in the cheese, the softly fried onion and the chives. Let the dough rest for twenty minutes so it can hold together.
The dough should feel like wet sand: damp enough to hold its shape, loose enough to crumble if you squeeze too hard.
Shape flat dumplings, fry them slowly in butter until golden on both sides, and serve with warm sauerkraut and a green salad. Eat them hot.
If there is room left, the apple pie comes out of the oven at four. Order it before you sit down, it does not last the evening.
