Name: Austrian Bread Dumplings
Ingredients: 4 oz Dry bread, diced; 1/2 oz (1 Tbsp) butter or lard; 1 Egg; 1/2 c Milk; 3 oz (3/4 cup) flour; Salt and pepper; 1 tb Chopped fresh herbs (parsley, chervil, marjoram) -

The word "Trinity" is never used, nor is the doctrine of Trinitarianism ever explicitly taught in the Scriptures, but Trinitarianism is the best explanation of the biblical evidence. The theological exposition of the doctrine arose from clear…scriptural teaching. It is a crucial doctrine for Christianity because it focuses on who God is, and particularly on the deity of Jesus Christ. Because Trinitarianism is not taught explicitly in the Scriptures, the study of the doctrine is an exercise in putting together biblical themes and data through a systematic theological study and through looking at the historical development of the present orthodox view of what the biblical presentation of the Trinity is.

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Austrian	Ethnic, Breads	6	Servings

INGREDIENTS

4	oz	Dry bread, diced
1/2	oz	(1 Tbsp) butter or lard
1		Egg
1/2	c	Milk
3	oz	(3/4 cup) flour
		Salt and pepper
1	tb	Chopped fresh herbs (parsley, chervil, marjoram) –

INSTRUCTIONS

1 Tbsp     chopped fresh herbs (parsley, chervil, marjoram) - optional, but
a great improvement
You will need a frying pan, a large and a small bowl, and a saucepan of
water or soup.  Fry the diced bread lightly in the fat in a frying pan.
Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of
the frying pan into a large bowl, and pour the egg and milk over all. Stir
in the flour, and season with salt and pepper. Add the herbs, if using. You
may need more milk to make a soft dough. Allow it to stand for 1/2 an hour.
Dip your hand into cold water and roll the mixture into a dozen small
balls.  Put a pot of salted water on to boil, if there isn't a simmering
soup pot waiting. Drop little balls of dough into the boiling salted water
or the soup.  Poach them for 10 to 15 minutes, until they are light and
firm and well risen.
Yield:  12 dumplings Time: 1 hour
Notes:  You may include chopped fried bacon or cubed pork cracklings in the
mixture.  Leaving out flour will result in a lighter dumpling.
From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
Cooking Echo, 7/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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