| 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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