| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Cubed peeled potatoes |
| 1 1/4 |
c |
Sliced celery |
| 1/2 |
c |
Chopped onion |
| 5 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
|
|
Butter |
|
|
Chopped parsley |
| 1 |
|
Egg |
| 1/3 |
c |
Water |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Flour |
INSTRUCTIONS
FOR DROP DUMPLINGS
In a kettle, combine potatoes, celery, onion, water, salt & pepper; bring
to a boil. Reduce heat ans immer until vegetables are tender, about 1 hour.
With a potato masher, mash most of the vegetables. For dumplings, combine
egg, water, salt and flour; stir until smooth and stiff. Drop by teaspoons
into the boiling soup. Cover and simmer until the dumplings are cooked
through, about 10 to 15 minutes. Serve with pat of butter and sprinkle of
parsley.
Posted to recipelu-digest Volume 01 Number 475 by "bunny"
<layla696@ix.netcom.com> on Jan 8, 1998
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