| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Bavarian |
Breads |
4 |
Servings |
INGREDIENTS
| 10 |
|
To 12 slices stale bread |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Lukewarm milk |
| 3 |
sl |
Bacon, diced |
| 1 |
sm |
Onion, chopped |
| 1 |
tb |
Minced parsley |
| 1 |
ts |
Marjoram |
| 2 |
|
Eggs |
|
|
Breadcrumbs if needed |
INSTRUCTIONS
Cut bread or rolls, with crusts, into small pieces, put in a bowl and
sprinkle with salt. Pour lukewarm milk over bread and let soak for an hour.
If there is excess milk in bowl at that time, pour it off. Fry bacon in
skillet with chopped onion until bacon is almost crisp and onion is soft
and golden. Toss in parsley and marjoram and saute 3 or 4 minutes. Add
bacon, onion and herbs to bread mixture. Mix eggs in thoroughly. If
dumpling batter is to soft to form, add breadcrumbs, a tablespoon at a
time, until batter is firm enough. With wet hands or two wet tablespoons,
form a test dumpling. Drop into boiling salted water and simmer, partially
covered for 20 minutes.
10 to 12 Dumplings
FROM "The German Cookbook by Mimi Sheraton" Submitted By RHOMMEL
<RHOMMEL@IX.NETCOM.COM> On FRI, 24 NOV 1995 164521 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Famous last words: I’ll get right with God later”