Griessnockerln (light farina dumplings)

1 servings

Ingredients

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Directions

Stir ½ cup farina and ½ teaspoon salt into ¼ cup butter that has been creamed with 2 eggs. Set the mixture aside for 15 minutes.

Make a trial finger-shaped dumpling and lower it carefully into simmering beef bouillon. If it falls apart, add 1 tablespoon farina to the mixture; if it seems too solid, add 1 tablespoon milk. The dumplings should swell and rise to the surface. Shape the rest of the mixture into finger-shaped dumplings with slightly pointed ends.

Lower them into the simmering soup with a slotted spoon and simmer them until they rise to the surface. From; GOURMET'S OLD VIENNA COOKBOOK by Lillian Langseth- Christensen, Gourmet Books, Ltd., New York. 1959 From the files of Karin Brewer Submitted By KARIN BREWER On 12-31-94

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