| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Taste1 | 8 | servings | |
INGREDIENTS
| 2 | c | Instant flour |
| 1 | c | Milk |
| 2 | Egg yolks | |
| Salt; to taste | ||
| 2 | c | Diced stale white bread |
| 4 | tb | Butter |
| 1/3 | c | Melted room temperature goose fat |
| 2 | Egg whites |
INSTRUCTIONS
Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough. Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough. Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices. This recipe yields 8 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4875 broadcast 12-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-27-1998 Suggested Wine: Recommended drink: Lager Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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