| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
qt |
Water |
| 3 |
lb |
Chicken, cut up and skinned |
|
|
up to 4 |
| 5 |
|
Carrots |
| 4 |
|
Stalks celery |
| 2 |
|
Onions |
| 1 |
|
Bay leaf |
| 4 |
|
Juniper berries |
| 1/4 |
|
Tsp, whole peppercorns |
| 2 |
t |
Basil |
| 1 |
t |
Salt |
| 1 1/2 |
c |
Flour |
| 3 |
t |
Baking powder |
| 1 |
t |
Salt |
| 1/8 |
t |
White pepper |
| 1/2 |
c |
Chopped parsley |
| 1 |
T |
Minced chives |
| 3 |
T |
Margarine |
| 2/3 |
c |
Skimmed milk |
INSTRUCTIONS
In a large Dutch oven, combine water, chicken, 2 quar- tered carrots,
1 stalk celery quartered, 1 onion peeled and quartered. Add
seasonings, bring to boil. Reduce heat and simmer 45 minutes. Remove
vegetables and puree in food proces- sor. Add this to Dutch oven along
with remaining vegetables, sliced thinly. Bring to boil. Combine
ingredients for dumplings. Drop tablespoons of batter into boiling
broth. Reduce heat to simmer. Cover for 20 minutes. Do not peek.
Remove bay leaf. Posted to JEWISH-FOOD digest V96 #111 From: "Anne G.
de Borja" <anne@iconn.com.ph> Date: Fri, 27 Dec 1996 13:15:21 +0800
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