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Title: Alsatian Dumplings
Categories: Dumpling
Yield: 18 Servings
1/2 | c | Butter |
1 | Egg; separated | |
1 | Egg yolk | |
3/4 | c | Flour |
1/4 | ts | Salt |
1 | ds | Pepper |
1 | ds | Nutmeg |
Cream butter until soft and beat in egg yolks; gradually stir in flour, seasoning and stiffly beaten egg whites. Shape in small balls 1 inch in diameter, drop into boiling salted water and simmer, covered, about 5 minutes; do not let dumplings boil. Put in hot tureen and pour hot soup over them; or cook dumplings in boiling hot bouillon or consomme. 1 1/2 doz.
Posted to MM-Recipes Digest V4 #6
Recipe by: America's CookBook-1938
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