*  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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