| 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
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