Alsatian Dumplings
Yield
2 dozenPrep
10 minCook
10 minReady
20 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | each |
eggs
separated |
|
| 1 | each |
egg yolks
|
*
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 1 | each |
eggs
separated |
|
| 1 | each |
egg yolks
|
*
|
| 177 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
nutmeg
|
*
|
Directions
Cream butter until soft and beat in egg yolks; gradually stir in flour, seasoning and stiffly beaten egg whites.
Shape in small balls 1 inch in diameter, drop into boiling salted water and simmer, covered, about 5 minutes; do not let dumplings boil.
Put in hot tureen and pour hot soup over them; or cook dumplings in boiling hot bouillon or consomme.
