Name: Eiergerstensuppe (Egg-Dough Drop Soup)
Ingredients: 100 g Plain breadcrumbs (approx. 3 1/2 oz); 2 Eggs; 50 g Butter (3 1/2 Tbsp); A bit of salt; 1 tb (level) ground nutmeg; Meat broth

I fear it is sometimes forgotten that God has married together justification and sanctification. They are distinct and different things, beyond question, but one is never found without the other. All justified people are sanctified, and all sanctified are justified. What God has joined together let no man dare to put asunder. Tell me not of your justification, unless you have also some marks of sanctification. Boast not of Christ’s work for you, unless you can show us the Spirit’s work in you. Think not that Christ and the Spirit can ever be divided.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	German	Soups/stews, Pasta, German	4	Servings

INGREDIENTS

100	g	Plain breadcrumbs (approx. 3 1/2 oz)
2		Eggs
50	g	Butter (3 1/2 Tbsp)
		A bit of salt
1	tb	(level) ground nutmeg
		Meat broth

INSTRUCTIONS

Melt the butter in a soup pot, then add the breadcrumbs, eggs, salt, and
nutmeg.  Stir well. Slowly add the required amount of warm (but not hot)
broth, and keep stirring until the mixture comes to a boil.
Adjust seasoning and serve immediately.
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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