| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Swiss |
Soups, Swiss |
4 |
Servings |
INGREDIENTS
| 100 |
ml |
Water |
| 1/4 |
ts |
Salt |
| 1/2 |
oz |
Butter |
| 1 3/4 |
oz |
Flour |
| 1 |
|
Egg, well beaten |
| 3 |
tb |
Grated Parmesan |
| 1/2 |
c |
Chopped parsley |
| 1 |
l |
Beef stock |
INSTRUCTIONS
Heat the butter, salt and water together until boiling. Add all the flour
at once and stir until the dough cleans the pan. Then allow to cool.
Combine the beaten egg with the dough mixture: then add the Parmesan and
the chopped parsley. Form into small dumplings with two teaspoons. Heat the
beef stock and poach the dumplings in it gently for about 5 minutes. Serve.
From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
GRAUBUNDEN, by the Chur Chapter of the Swiss Womens' Institutes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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