Austrian Bread Dumplings

Title:
Austrian Bread Dumplings

Yield:
6 Servings

Categories:
Ethnic,
Bread




Ingredients:





     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 by: Karin Brewer,


 Cooking Echo, 7/92


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini