| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dumplings |
18 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
|
Egg; separated |
| 1 |
|
Egg yolk |
| 3/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ds |
Nutmeg |
INSTRUCTIONS
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.
Recipe by: America's CookBook-1938 Posted to TNT - Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 14,
1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”