| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Dutch |
Lu’s recipe, Penndutch, Posted to t, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Beef or chicken broth |
|
|
Lots Parsley; cut up |
|
|
Salt to taste |
| 1/2 |
c |
Flour |
| 1 |
|
Egg |
| 1/4 |
c |
Milk |
INSTRUCTIONS
1. Beat the egg, blend in the flour, then the milk. The batter must be
runny.
2. When the meat broth is boiling rapidly, put a collander over it and pour
the batter through it into the soup, stirring the batter with a spoon to
quicken the dribbling.
3) Quickly put the lid on the pot, turn the heat down to half and cook
slowly for four mintues in the covered kettle.
4) Take off the lid , turn off the heat, add the parsley and serve the soup
immediately.
NOTES : You need to serve this quickly so that the dreps - tiny dumplings
don't absorbed too much of the broth.
Recipe by: Food that Really Schmecks Posted to TNT - Prodigy's Recipe
Exchange Newsletter by RecipeLu <recipelu@geocities.com> on Aug 19, 1997
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