| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
German |
Germany, Soups/stews |
1 |
Servings |
INGREDIENTS
| 4 |
t |
Butter or vegetable |
|
|
shortening |
| 2 |
|
Eggs, separated |
| 1/2 |
t |
Salt |
| 1 |
T |
Parsley, minced |
| 1/4 |
t |
Nutmeg |
| 1 1/16 |
c |
Bread or coffee cake |
|
|
crumbs |
| 1 |
qt |
Beef broth |
| 71511 |
|
53, GT Cookbook echo moderator at net/node 004/005 |
INSTRUCTIONS
Cream the butter, add egg yolks, salt, parsley, and nutmeg and mix
well. Add the crumbs and beaten egg whites. With hands dipped in
flour, roll dough into little balls the size of a walnut. Cook slowly,
uncovered, in beef broth for 10 minutes. May also be cooked in pea or
rice soup. Source: Amana Colony Recipes - Family-size recipes of the
foods prepared and served in the Amana Villages for over a century.
Compiled by The Ladies Auxiliary of the Homestead Welfare Club,
Homestead, Iowa - 1948 Posted on GEnie Food & Wine RT Jun 07, 1993 by
COOKIE-LADY [Cookie] From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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