INGREDIENTS

INSTRUCTIONS

In a large pot, cover the chicken with water, and bring to a full
boil. Reduce heat, add chicken bouillon cubes and onion, and continue
cooking chicken at a low boil until chicken is done, but not quite
falling off the bone, approximately 30 minutes. Turn off the heat;
remove the chicken from broth and remove skin and bones. Cut up and
return to the broth-heat still off. Mix flour, salt, and mace in a
large bowl. Crumble the butter into the flour with a fork, and add
the eggs and milk. Mix with a strong wooden spoon until the dough is
smooth. Divide dough into four portions to make it easy to work with.
On a well-floured surface, roll the dough to a 1/4-inch thickness.
Put the broth back on the heat and bring to a rolling boil. Cut the
rolled-out dough into 2 to 3-inch squares and drop them into the
boiling broth. Stir occasionally to keep the dough from sticking
together as it boils. After all the dough has been dropped in the
pot, turn the heat down to low, and simmer the "pop-eye", lid on, fo
r about 20 minutes. When it becomes irresistibly creamy and thick.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 426 Calories (kcal); 30g Total Fat; (62% calories from
fat); 21g Protein; 19g Carbohydrate; 439mg Cholesterol; 4039mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 5 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# INF159
Converted by MM_Buster v2.0n.

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