Dumplings with Salpicon

Ingredients

• 1 teaspoonful salt
• 1 onion
• a bouquet
• 1 ounce butter
• 1 heaping tablespoonful flour
• 1/4 pint of chicken broth
• 1 even teaspoonful salt
• 1/4 teaspoonful nutmeg
• 1/2 cupful mushroom liquor
• 12 whole peppers
• 2 yolks of eggs
• 1/2 cupful cream
• 1 tablespoonful lemon juice

Method

1. 1

   Prepare dumplings with salpicon enclosed in forcemeat.

2. 2

   Boil chicken feet and giblets for broth.

3. 3

   Simmer dumplings in boiling water for 10 minutes.

4. 4

   Prepare sauce by melting butter, adding flour, then chicken broth, salt, nutmeg, mushroom liquor, and peppers.

5. 5

   Mix egg yolks with cream, add to sauce, and stir without boiling.

6. 6

   Serve dumplings with sauce and boiled rice.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 253. The excerpt below is the record exactly as published.

1 onion and a bouquet ; boil slowly 2 hours ; then strain the broth through a fine i CHICKEN. 377 sieve. Fifteeii minutes before serving, place the pan with the dumplings over the fire ; pour through a funnel into the pan suf- ficient boiling water to cover the dumplings; add 1 teaspoonful salty cover and let them simmer (not boil) for 10 minutes. Then prepare the sauce : Melt 1 ounce butter in a saucepan, add 1 heaping tablespoonf ul flour, stir and cook 3 minutes ; then add ^4 pint of chicken broth, 1 even teaspoonful salt, Y4 teaspoonful nut- meg, y, cupful mushroom liquor, 12 whole peppers ; cook slowly 10 minutes ; strain the sauce into a clean saucepan ; mix the yolks of 2 eggs with V, cupful cream, add it slowly to the sauce, stir often for a few minutes over the fire (not letting it boil) ; add last 1 tablespoonful lemon juice

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