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75 minutes
Prep: 50 minutes
Cook: 25 minutes
94 calories per serving view nutrition facts
4 servings
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| 4 | each | kaiser rolls | |
| 1 | x | bread crumbs | as required |
| 2 | large | eggs | |
| 1 | bunch | parsley leaves | very small bunch, finely chopped |
| 1/8 | litre | milk | (1/2 cup plus 1/2 tbsp) |
| 30 | grams | butter | 2 tablespoons |
| 1 | x | salt and black pepper | to taste |
| 1 | x | marjoram | optional |
Soak the rolls in lukewarm milk for 1/2 hour.
Add the remainder of the ingredients and mix well.
If mixture is too wet, add some breadcrumbs.
Shape into dumplings.
Carefully put dumplings into barely salted, simmering water and cook for 25 minutes.
Serve as accompaniment to sauces, mushrooms, or in soups.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 5.0g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 87mg | 4% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 31% | Vitamin C | 33% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Poaching is a wet-heat cooking method whereby food is submerged in liquid and gently cooked. Shallow-poaching is a subtype of poaching in which the food is only partially ...
Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.
