| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Czech |
Czech, Cookery |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Cauliflower Head |
| 1 |
tb |
Lemon Juice; fresh |
| 3 |
tb |
Butter Or Margarine |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Mace |
|
|
Salt And Pepper; to taste |
| 6 |
tb |
Approx Bread Crumbs; fine dry |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Parsley; chopped |
INSTRUCTIONS
Wash cauliflower and trim off stem and leaves. Put in a kettle with 2 cups
lightly salted water and lemon juice. Cook, uncovered, 5 mins. Cover and
cook another 15 mins. Drain, reserving liquid. Cut cauliflower into small
pieces. Melt 2 Tbs of butter in a large kettle; mix in flour. Gradually add
cauliflower liquid.; cook slowly, stirring, until a thick sauce. Add 4 cups
of water, cauliflower pieces and mace. Season with salt and pepper. Cook
slowly, covered, for 25 mins longer, until cauliflower is mushy. While soup
is cooking, make dumplings. Cream rest of butter in a small dish. Stir in
bread crumbs, egg and parsley. Season with salt and pepper. The mixture
should be quite firm. Form into tiny marble-sized balls and leave at room
temperature while soup cooks. When soup is done, drop dumplings into the
soup; leave soup on heat until dumplings rise to the top. Serves 6 to 8.
NOTES : The Czechs created several interesting dishes with cauliflower,
karfiol. This soup is simple but flavorful. The dumplings are actually
small balls of bread crumbs.
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Dec 06, 98,
converted by MM_Buster v2.0l.
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