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Classic
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page 321
II. DUMPLINGS TO BE EATEN WITH SAUCE OR FRUITS.
22. Karthusian Dumplings. The receipt for this dumpling is given in K, No. 38,
as a dumping to be eaten with a fruit compot.
23. Egyptian Dumpling. 9 1/2 ounces of butter rolls, 1/4 pound of butter, 8
eggs, 2 ounces of flinely cut almonds, 1 lemon, milk and 1 pound of prunes.
Grate the crust of the rolls and soak the crumbs in milk. In the meantime rub
butter to a cream, add, one by one, the eggs, then the almonds, lemon peel, the
soaked crumbs and the grated crusts. After the elapse of 1/4 hour form into a
dumpling and lay it on the prunes, which should be cooked l/2 hour before. Let
this boil for 1 hour in au open kettle and turn after cooking about 1/2 hour.
The dumpling is served with the prunes.
24. Fine Wheat Bread Dumplings. No, 1. Melt a piece of butter the size of an egg
and stir with it the yolks of 4 eggs, salt, nutmeg, 2 small spoonfuls of flour,
3/4 pound of wheat bread without the crust, soaked in water and pressed, and at
last mix through it the beaten whites of the eggs. Put this mass, a spoonful at
a time, on fruit which has been cooked with plenty of sauce until nearly done,
cover the dumplings and let them cook for 1/2 hour or cook them in salted
boiling water for 1/4 hour.
25. Wheat Bread Dumplings. No. 2. Cut the crust from 3/4 pound of wheat bread
into small pieces, or fry in butter or fat until yellow, pour enough milk on the
bread so that it will become soft, stir, add 4 spoonfuls of flour, 4 eggs, salt,
nutmeg, 1 spoonful of melted butter and the fried crust, stir all together and
cook the dumplings as directed in the above receipt.
26. Nice Potato Dumplings. 2 soupplatefuls of grated potatoes boiled the day
before in their jackets, 4 bastingspoonfuls of flour, nutmeg, salt, 1 cupful of
melted butter or lard, 6 eggs, the whites beaten to a froth. Stir all well
together and mould into dumplings with a spoon, cook in boiling salted water for
1/4 hour. Serve with browned butter or currant juice.
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