| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 3 | T | Butter |
| 2 | T | Salted herbs, * |
| 4 | c | Water |
| 3 | c | Potatoes, diced |
| salt and pepper | ||
| 1 | T | Flour |
| several possible dumpling | ||
| recipes given | ||
| 1 | c | Flour |
| 1/2 | t | Salt |
| 1/2 | c | Cold water |
| 1 1/2 | ch squares and place the squares in the fricot. Co, ch squares and place the squares in the fricot. Cover and |
INSTRUCTIONS
posted separately Handkerchief Dumplings (Pates en Mouchior de Poche) Mix flour with salt. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into simmer 7 minutes. Saute the onion and salted herbs in butter for 1-2 minutes or until the onion is golden brown. Add the water, potatoes, salt and pepper, and simmer for 20 minutes. To thicken the broth, add dumpling or flour mixed with water. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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