Dumplings for Fruit and Wine Soup

Ingredients

• fat or suet ; pound this together
• the yolks of 2 eggs and 1 whole egg
• 1 even teaspoonful salt
• 1/4 teaspoonful white pepper
• the same of nutmeg

Method

1. 1

   Pound fat or suet together in a chopping bowl with a potato masher.

2. 2

   Add the yolks of 2 eggs and 1 whole egg, salt, white pepper, and nutmeg.

3. 3

   Form into small balls the size of a hickory nut, and drop them into salted boiling water.

4. 4

   Cook for 6 minutes, then remove and use as directed in other recipes for soups or ragouts.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 59. The excerpt below is the record exactly as published.

fat or suet ; pound this together in a chopping bowl with a potato masher ; add the yolks of 2 eggs and 1 whole egg, 1 even teaspoon- f nl salt, V4 teaspoonf al white pepper, and the same of natmeg ; form this into small balls the size of a hickory nnt, and drop them into salted boiling water, cook 6 minutes ; then remove, and use as di- rected in other recipes for soups or ragouts. Egg Balls. — Bub the yolks of 4 hard-boiled eggs fine, add V, teaspoonful butter, a small pinch of salt, and nutmeg, and 1 raw yolk ; form this preparation with the help of little flour into small round balls the size of a small hickory nut ; drop them into boil- ing slightly salted water, and boil 6 minutes ; carefully remoYe and serve as directed in other recipes; they are mostly used for soup and ragouts. Fish Forcemeat Balls. — Ghop fine y^ pound of fresh codfish or halibut ; soak 2 slices of stale bread in cold water about 10 min- utes, then inclose it in a towel, and press out all the water ; measure it (there should be Y2 pint)^ Melt 1 tablespoonf nl butter over the fire, add 1 tablespoonful fine-minced onion, cook 5 minutes without browning ; add the bread, stir and cook 5 minutes longer ; then re- move ; when cold mix with the fish meat the yolk of 1 egg and 1 whole egg ; season with 1 teaspoonful salt, Va teaspoonful pepper, a little nutmeg, and a pinch of powdered thyme ; mix well together ; form the preparation into small balls, rolled in fiour ; place a sauce- pan with 3 pints water over the fire, add Vg tablespoonful salt, 2 slices of onion, the same of carrot, a bay leaf, 3 cloves, 6 whole pep- pers, and 2 tablespoonf uls vinegar ; as soon as it boils, put in the balls, and boil 8 minutes ; then remove carefully with a skimmer and use for garnishing fish. Turtle Forcemeat Balls.— Add to V« pound fine-minced tur- tle meat the yolks of 3 hard-boiled eggs, previously rubbed into a paste with ly^ tablespoonful butter; add 2 whole eggs, a little Cayenne pepper, and mace, 2 tablespoonfuls of powdered crackers, and, if necessary, some salt Mix all the ingredients well together ; SMALL DUMPLINGS FOR FRUIT AND WINE SOUPa 87 Bhape into balls, dip in egg, then in powdered crackers, fry in batter, and drop into the turtle soup ; or use them for turtle ragotlt. Oyster Forcemeat Balls. — Mix well together, shape into balls, and boil 5 minutes in salted water 10 fine-chopped oysters, 1 cupful bread crumbs, y^ tablespoonful fine-chopped parsley, a little Cayenne pepper and salt, 2 eggs, 1 tablespoonful oyster liquor, and 1 ounce butter. Crab Forcemeat Balls. — Stir 2 ounces of butter to a cream, add by degrees the yolk of 1 egg, 1 whole egg, 4 ounces bread crumbs ; take the meat from 4 boiled crabs, cut it into little square pieces (there should be Yt pint). Mix all the ingredients well to- gether, season with salt and a little nutmeg ; shape into balls like a pigeon egg, and boil 6 minutes in boaillon. Another way is to stir 2 ounces of crab butter to a cream, add by degrees the yolk of 1 ®gg> ^ whole egg, 2 ounces of bread crumbs, salt, a little nutmeg, and 1 cupful fine-cut crab meat; shape into balls, and boil 6 minutes. Bice Balls. — Place % pound of rice in a saucepan with cold water over the fire, boil a few minutes ; drain in a colander, rinse oS with cold water, return the rice to saucepan, cover with milk or water, add % tablespoonful butter and some salt ; boil the rice till tender and thick ; take it from the fire, mix with 2 eggs, and, when cold, shape into balls, rolled in bread crumbs or fiour ; boil 6 min- utes in bouillon or salt water ; drop them into the soup when served. Forcemeat Balls of Fresh Pork and Yeal.— Four ounces finely chopped veal, 4 ounces fine-chopped fresh pork (the best way is to take 1 pork chop), 1 even teaspoonful salt

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