Austrian Bread Dumplings

* Exported from MasterCook *

Austrian Bread Dumplings

Recipe By : THE OLD WORLD KITCHEN by Elisabeth Luard
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Ounces Dry bread, diced
1 Tablespoon Butter Margarine Or Lard
1 Large Egg
1/2 Cup Milk
3/4 Cup Flour
Salt and pepper
1 Tablespoon Chopped Fresh Herbs Parsley Chervil Or -- Marjoram

You will need a frying pan, a large and a small bowl, and a saucepan of wate
r 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, an
d season with salt and pepper. Add the herbs, if using. You may need more mil
k 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 wa
iting. 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 COOKIN
G by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo
, 7/92



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