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Kloesschensuppe / little dumpling soup (oberl

Yield: 4 Servings

100 ml Water      1/4 ts Salt
1/2 oz Butter      1 3/4 oz Flour
1 Egg well beaten      3 tb Grated Parmesan
1/2 c Chopped parsley      1 l Beef stock

Heat the butter salt and water together until boiling. Add all the flour at once and stir until the dough cleans the pan. Then allow to cool. Combine the beaten egg with the dough mixture: then add the Parmesan and the chopped parsley. Form into small dumplings with two teaspoons. Heat the beef stock and poach the dumplings in it gently for about 5 minutes. Serve. From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE GRAUBUNDEN by the Chur Chapter of the Swiss Womens' Institutes

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

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European Recipes from Italy, Spain, France and More