| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry, Soup, Bread | 1 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | sm | Onion; minced |
| 9 | c | Chicken stock |
| Salt; to taste | ||
| Freshly ground white pepper; to taste | ||
| 1/2 | ts | Thyme |
| 1 | pn | Freshly ground nutmeg |
| 1 | c | All-purpose flour |
| 2 | md | Eggs |
INSTRUCTIONS
Recipe by: Food and Wine In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 3 minutes. Stir in 8 cups of the chicken stock and bring to a simmer. Season with salt and white pepper to taste. Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time. Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving. Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Jun 24, 1999
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