—8—
constantly until the mass loosens from the pot. Take from the stove, stir into it the yolk of egg. Beat the white of the egg to a froth and add to the mass. When it is cool make small dumplings, or you may also cut into sponges with teaspoon. Let the bouillon boil 5 minutes with the dumplings. Some chopped parsley in the soup is very good.
No. 13—STIRRED SPONGE DUMPLINGS.
Quantity for 6 Persons.
- 2 tbsps. of butter
- 6 tbsps. of flour
- 2 tbsps. of milk
- ¼ tsp. of salt
- ½ tsp. finely chopped parsley
- 1 pinch of nutmeg
- 2 eggs
Preparation: The butter is beaten to a cream, add yolks of 3 eggs, salt, parsley, nutmeg, flour and milk.
The whites of 2 eggs are beaten to a froth and stirred in. When the bouillon boils cut out small sponges with teaspoon and boil 5 minutes.
If the dumplings are too soft, add some more flour. The soup must be served at once.
No. 14—CURDLE SOUP.
Quantity for 6 Persons.
- ¾ pt. milk
- 2–3 eggs
- 3 tbsps. of flour
- ½ tsp. of salt
- 1 pinch of nutmeg
- 1 tsp. of finely chopped parsley
Preparation: The milk, eggs, flour, salt and nutmeg are well mixed.
When the bouillon boils the mass is slowly poured into it and boiled 5 minutes. The soup must be stirred constantly while boiling, lest it should burn. When served the parsley is added.
No. 15—MARROWSTRIPS FOR SOUP.
Quantity for 6 Persons.
- ⅛ lb. beef marrow, 2 rolls
- ⅛ lb. butter, (scant)
- 1 pinch of salt
- 1 pinch of white pepper
Preparation: The rolls are cut into equal strips and baked light brown in the butter. They are then placed on a platter. Soak the marrow in water, cut into layers and place on the hot bread. Sprinkle with salt and pepper and place the pan or platter into a hot oven. Leave it in the oven until the marrow is transparent and serve with the bouillon.
