Dumplings for Soup

Ingredients

• Vt cnpf al milk
• Yg tablespoonf ul butter
• 3 tablespoonf uls farina
• yolks of 2 eggs
• Y4 teaspoonf ul salt
• Y4 teaspoonfnl nutmeg

Method

1. 1

   Place a small saucepan with milk over the fire; add butter; as soon as it boils, add farina, stir and cook till it forms a smooth paste.

2. 2

   Remove from fire, mix with yolks of eggs, season with salt and nutmeg, add beaten whites.

3. 3

   Drop portions into boiling salted water, boil five minutes, remove with a skimmer, lay in the tureen and pour soup over them.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 57. The excerpt below is the record exactly as published.

Dumplings for Soup. — Place a small sancepan with Vt cnpf al milk oyer the fire ; add Yg tablespoonf ul butter ; as soon as it boils add 3 tablespoonf uls farina, stir and cook till it forms into a smooth paste and loosens from bottom of saucepan. Bemove from the fire, tnm the paste into a bowl, and when nearly cold mix it with the yolks of 2 eggs ; season with Y4 teaspoonf ul salt, Y4 tea- spoonfnl nutmeg, add last the whites beaten to a stiff froth ; mix all well together ; take with a teaspoon small portions from this, drop them into boiling salted water, boil five minutes ; then care* fully remove the dumplings with a skimmer, lay them in the tureen and pour the soup over them. Sponge Dumplings for Soup. — Place a small saucepan with Ys cupful milk and 1 ounce butter over the fire ; when it begins to boil add Ys cupful flour, stir and cook till it forms into a smooth paste ; then remove, and when nearly cold add the yolk of 2 eggs, Y4 tea- spoonful salt, and nutmeg ; add last the 2 whites beaten to a stiff froth ; stir until perfectly smooth ; then cut with a teaspoon small portions from this mixture, drop them into boiling salted water, boil 6 minutes ; remove them with a skimmer, lay in the tureen^ and pour the soup over; 1 teaspoonf ul fine-chopped parsley may be added to the mixture if handy. Sponge Dumplings with Cheese.— One cup milk, 1 ounce butter, 1 cup fiour, 2 whole eggs and 2 yolks, 2 tablespoonf uls of grated Parmesan cheese, little salt, and nutmeg. Place the milk and butter in a saucepan over the fire ; add flour as soon as it boils ; keep stirring until formed to a smooth paste and loosening itself from bottom of saucepan ; then put the paste into a dish, mix with the yolks, salt, and nutmeg. When cooled off, add the cheese and the whipped whites of the 2 eggs ; mix well ; take a small portion with a spoon and drop into boiling water (if too soft, add a little dry farina). Shortly before serving drop with a tablespoon small oblong dumplings into the soup, and boil about 8 minutes. S4 SMALL DUMPLINGS FOB FRUIT AND WINE SOUPa Sponge Dumplings for Frieassees.— Four ounoes batter, 4 ounces flour, Y^ pint of milk, 4 eggs, little salt, and nutmeg. Place a soupplate over a saucepan in which there is some hot water; put half of the butter with the flour into the plate ; mix well together. Pour the milk in another saucepan ; as soon as it boils, add the mixed flour and butter, stirring constantly until it becomes a smooth paste and loosens itself from bottom of saucepan ; then put the paste into a dish, and set it aside to cool. Stir the remaining butter to a cream, add by degrees 4 yolks, the salt, nutmeg, and the paste. When the whole is well blended, add 1 tablespoonful dry farina and the whites beaten to a stiff froth ; form with a tablespoon into small oblong dumplings, drop into boiling salted water, boil 8 min- utes; remoYC them with a skimmer, lay in a hot dish. Fry 7t cupful grated bread crumbs in 1 ounce butter light brown, pour them over the dumplings, and serve with fricassees, rago&ts, or stews. Bread Dumplings. — Stir 2 ounces of butter to a cream ; add by degrees 2 eggs, little salt, nutmeg, Y4 teaspoonf ul sugar, and 1 cup of grated bread crumbs ; when well mixed, let it stand 1 hour. Shortly before serving form into balls, like a pigeon's egg, and boil 6 minutes in the soup. Another way is to soak 4 ounces bread without the rind for 10 minutes in cold water, press out, and place it in a saucepan with 1 tablespoonful butter or drippings, stir- ring constantly for 5 minutes ; then take it from the fire, put into a dish ; when cooled off, mix it with the yolks of 2 eggs, a little salt and nutmeg, lastly the beaten whites of 2 eggs ; shape into small oblong dumplings with a teaspoon, and boil 6 minutes in the soup or in salted water. Chicken Forcemeat Balls. — Soak 2 ounces stale baker's bread without the rind in cold water for 10 minutes, inclose it in a towel, and press out all the water; melt 1 ounce butter in a saucepan, add the bread, stir and cook 5 minutes ; transfer it to a wooden bowl ; when cold, add the fine-chopped breast of a young chicken, pound SMALL DUMPLINGS FOR FRUIT AND WINE SOUPS. S5 the two with a potato masher into a paste ; add the yolks of 2 eggs ; season with 1 teaspoonf ul salt, y^ teaspoonf ul white pepper, Y4 tea- spoonful nutmeg, add last the 2 whites beaten to a stiff froth ; form the preparation into small ronnd balls the size of a walnut (moisten the hands with cold water while rolling the forcemeat balls) ; drop them into boiling salted water, boil 6 minutes ; remoye them care* fully with a skimmer, and use as directed in Tarious recipes. Fine Chicken Forcemeat Dumplings.— Remove the breast from a young chicken ; chop it fine ; put it in a chopping bowl, and pound it fine with a potato masher. Place a saucepan with Yt capful boiling water over the fire ; add 1 ounce butter and Yt cup- ful flour ; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; then remove; add it to the chicken meat ; add 1 ounce butter, 1 teaspoonf ul dry farina, Yt teaspoonf ul nutmeg, Yi teaspoonful white pepper and 1 teaspoonf ul salt, 1 whole egg and the yolks of 2 ; pound the whole into a fine smooth paste ; form with 2 teaspoons small dumplings from this mixture ; drop them into boiling water in a low saucepan ; let simmer 6 minutes ; then carefully remove them with a skimmer, and serve as directed in various recipes. One teaspoonful grated onion may be added, or 1 teaspoonful chopped parsley if liked. Teal Forcemeat Balls & la Fran^aise.— Mince very fine 4 ounces of veal and 2 ounces of suet ; season with Ys ®^^n teaspoonful salt, Yi even teaspoonful pepper, 1 teaspoonful fine-chopped parsley, Y4 teaspoonful nutmeg

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