Austrian bread dumplings
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Austrian bread dumplings
  Austrian    Bread    Dumplings  
Last updated 6/12/2012 1:05:28 AM. Recipe ID 30462. Report a problem with this recipe.
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      Title: Austrian bread dumplings
 Categories: Ethnic, Breads
      Yield: 6 Servings
 
      4 oz Dry bread, diced
    1/2 oz (1 Tbsp) butter or lard
      1    Egg
    1/2 c  Milk
      3 oz (3/4 cup) flour
           Salt and pepper
      1 tb Chopped fresh herbs
           -(parsley, chervil,
           -marjoram) -
 
  1 Tbsp     chopped fresh herbs (parsley, chervil, marjoram) -
  optional, but a great improvement
  
  You will need a frying pan, a large and a small bowl, and a saucepan
  of water or soup.  Fry the diced bread lightly in the fat in a frying
  pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the
  contents of the frying pan into a large bowl, and pour the egg and
  milk over all. Stir in the flour, and season with salt and pepper.
  Add the herbs, if using. You may need more milk to make a soft dough.
  Allow it to stand for 1/2 an hour.
  
  Dip your hand into cold water and roll the mixture into a dozen small
  balls.  Put a pot of salted water on to boil, if there isn't a
  simmering soup pot waiting. Drop little balls of dough into the
  boiling salted water or the soup.  Poach them for 10 to 15 minutes,
  until they are light and firm and well risen.
  
  Yield:  12 dumplings Time: 1 hour
  
  Notes:  You may include chopped fried bacon or cubed pork cracklings
  in the mixture.  Leaving out flour will result in a lighter dumpling.
  
  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
  COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted 




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Recipe ID 30462 (Apr 03, 2005)

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