| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
German, Soups/stews |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Cracklings |
| 2 |
|
Eggs |
| 2 |
T |
Flour |
| 125 |
g |
Plain breadcrumbs, 4.5 oz |
INSTRUCTIONS
greens [chopped parsley and/or chives] seasonings (pepper, paprika,
marjoram) Mix the cracklings, eggs, seasonings, and greens into a
pliable mass. Add flour and breadcrumbs. Let the dough rest for 10 to
15 minutes. Then shape dumplings, and slip into barely boiling water,
and let steep. Transfer to hot beef broth and serve. Serves 4. From:
D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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