Carthusian Dumplings with Wine Sauce

Ingredients

• 6 fresh rolls
• % cup of sugar
• 1 % pts. of milk
• 2 eggs
• Butter for baking

Method

1. 1

   Grate the crust off the rolls, quarter them, and soak in a pint of milk.

2. 2

   After soaking, press out the milk, mix with eggs, sugar, and cinnamon, and pour back on the roll slices to soak longer.

3. 3

   Roll each piece in crumbs from the crusts and bake in butter until nicely colored.

4. 4

   Serve on a hot platter with wine sauce.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 122. The excerpt below is the record exactly as published.

CARTHUSIAN DUMPLINGS WITH WINE SAUCE. Quantity for 6 Persons. 6 fresh rolls % cup of sugar 1 % pts. of milk ^ tsp. of cinnamon 2 eggs Butter for baking

Cook this with the app: pantry check, scaling, and the assistant.