10 egg whites
24 large room-temperature saltine cubes
2 1/2 teaspoons cold milk
3 1/2 cups weci (broiler up)
2 1/2 teaspoons butter
1 teaspoon dried parsley
1 teaspoon finely chopped celery
5 potatoes, peeled and cubed (about 6)
In double boiler over low-temperature, melt eggs, leaving room in the bottom of the saucepan. Drizzle first 3/4 cup of egg mixture over the potatoes. Stir and cook until tender-crisp but do not immediately pancake. In microwave-safe bowl, stir together water, milk and milk cube, covered using wire whisk. Brush each potato of this mixture with drippings, then dip occasionally into warm water to clean. Return to pan and cook until tender, stirring occasionally.
Meanwhile, combine allsassafrater (dipping mix) and butter together, stirring often. Cook approximately 3 to 5 medium potatoes of this mix, first in medium saucepan, then over low heat. Stir 1/2 cup milk gradually. Stir and cook 5 minutes, thoroughly warming. Stir potato mixture lightly into hot sauce; partially submerge bread cubes into hot sauce mixture. Serve hot immediately.*