| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Assorted Chicken Pieces |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Thin lemon slices |
| 1 |
|
Bay leaf, small |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 1/2 |
c |
Water |
| 1 |
c |
Sifted flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Chopped onion |
| 1/8 |
ts |
Nutmeg |
| 2 |
|
Egg yolks, beaten |
| 1/2 |
c |
Half-and-half cream |
INSTRUCTIONS
DUMPLINGS
In a kettle with a tight fitting lid, place the chicken, onion, lemon, bay
leaf, salt, pepper and water. Bring to rolling boil and skim away any froth
that gathers. Cover tightly and simmer for 30 minutes, or until a chicken
breast can be pierced with a fork. Turn pieces of chicken over once or
twice during this cooking period.
Dumplings: Mix well the flour, baking powder, salt, chopped onion and
nutmeg. Alternately add the beaten eggs and cream to the flour mixture,
stirring after each addition. Mix until all is smoothly blended. Drop
teaspoonsful of the mixture on top of the bubbling chicken mixture. Close
cover tightly again and simmer for another 15 minutes without opening
cover. When ready to serve, break dumplings apart with a fork, arrange on a
platter with the chicken, and pour the remaining gravy over all. Submitted
By PGL@IGLOU.COM (DON THOMAS) On 27 FEB 1995 053129 -0700
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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