|
Classic
Cook Books
< last page | next page >
page 222
dumplings out of this batter, using a wooden spoon for the purpose. Boil in
bouillon.
In another way.
Beat 2 eggs with a spoonful sugar; add to this 2 spoonfuls cream, 2 of melted
butter, 3 of wheat flour, and 1 cardamom, pounded; work it awhile. Then flour
the table, roll the dough as thick as a finger, and cut it in pieces the size of
a thimble. Put these dumplings in clear bouillon and boil them for 2 minutes.
Dumplings of bread crumbs.
Use the same kind of dough as in the foregoing, with the difference of having
bread crumbs instead of flour.
Small meat balls.
Scrape 1/2 pound of veal, free from all sinews; chop and pound it together with
a piece of butter. Then mix this farce with a little cream or milk, bread
crumbs, 3 eggs, white pepper and salt. Shape them into nuts with a teaspoon and
boil thorn in bouillon. They are need in soups.
< last page | next page >
Classic
Cook Books
|
