| 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
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