| 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”