| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
German |
Germany, Soups/stews |
1 |
Servings |
INGREDIENTS
| 4 |
ts |
Butter or vegetable shortening |
| 2 |
|
Eggs, separated |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Parsley, minced |
| 1/4 |
ts |
Nutmeg |
| 1 1/16 |
c |
Bread or coffee cake crumbs |
| 1 |
qt |
Beef broth |
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$
71511,2253, GT Cookbook echo moderator at net/node 004/005
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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