Floating Dumplings

Ingredients

• three eggs
• six tablespoonfuls of sifted flour
• half a pint of milk
• two ounces of butter
• a little salt

Method

1. 1

   Beat eggs lightly, stir in flour and milk.

2. 2

   Melt butter, mix with batter, and stir until cooked.

3. 3

   Remove from fire, stir until nearly cold, add salt and eggs one at a time.

4. 4

   Pour onto a dish to an inch thick, cool, then drop spoonfuls into boiling salted water.

5. 5

   Serve in soup.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 73. The excerpt below is the record exactly as published.

Floating Dumplings) Kirschen Suppe (Cherry Soup). Gedampfter Karpfen (Braised Carp) Sauer Kraut und Austern (Pickled Cabbage and Oysters) Berliner Schnitzel Puffer und Selerie (Veal Cutlets) (Pancakes and Stewed_Celeriac) Gebackene Schweinebrust mit Klossen (Baked Breast of Pork and Dumplings) Schnetze Hoellische (Woodcock in Flames) Propheten Kuchen Apfel Torte (Prophet's Cakes) (Apple Tart) Prinz Puckler Eis (Prince Pickler Ice) Frucht Kaffee (Fruit)j (Coffee) 164 GERMANY (North) Brunschweiger Wurst and Liebesapfel . (Brunswick Sausage and Tomatoes.) A thin slice of tomato, which pepper, salt, and vinegar ; place on the top a strip of Brunswick sausage slightly covered with chutney, and a strip of the white of egg on each side, and surround the whole with small pieces of lettuce dipped in vinegar, sugar, and pepper. Brunswick Sausages. Take six pounds of young pork from the legs and back ribs in the proportion of four pounds lean to two pounds fat. Remove all sinews and skin very carefully. Put through a fine mincing machine two or three times. Mix two and a half ounces salt, half ounce white pepper, and forty-five grains saltpetre : work this very thor- oughly along with half a breakfast cupful of rum into the minced pork. Get a bullock's narrow middle gut, which clean well and pack in the mixture, being careful to do this as tight as possible, pricking the skin here and there with a needle to let out the air. Tie the ends and hang up till next morning, when you will again squeeze the ends to tighten the sausage, after which have it smoked, and the slower it is smoked the better. Meat Sausage. You make this exactly the same as Brunswick sausage, only using five pounds of very lean beef minced very fine, and one pound of pork fat cut the size of dice, and leaving out the rum. 165 BANQUETS OF THE NATIONS Aal Suppe mit Klossen. (Eel Soup and Dumplings.) Fillet and cut in thick pieces four small eels, one small tench, and one perch ; with the heads and bones of these fish, water, wine, vegetables, and spices, prepare two quarts of good broth. Blanch in white wine three or four dozen oysters, drain and trim them, to be kept on one side, preserving their liquor. Mince, fry in butter a carrot, an onion, and a piece of celery root ; moisten these vegetables with the pre- viously prepared broth, and a little white wine ; season, add the pieces of fish, and let them boil on a moderate fire ; this done, pass the broth through a fine sieve, and skim off the fat, preserving the pieces of fish. Mix three ounces of butter, and two tablespoonfuls of flour, cook without allowing it to take colour ; dilute it with the previously prepared fish broth. Stir the liquid over the fire till boiling, then remove the stewpan to the side of the fire. Twenty-five minutes afterwards carefully skim the fat off the soup, pass it through a sieve into another stewpan, add to it shredded raw mushrooms, as well as the oyster liquor ; ten minutes afterwards thicken the soup with four yolks of eggs diluted with a little raw cream ; take it off the fire ; mix in the oysters as well as the pieces of tench, perch, and eel, carefully pared without skin and bone. Finish the soup with a pinch of cayenne, and another pinch of chopped parsley. 166 GERMANY (North) Schwamm Klossen. (Floating Dumplings.) Beat lightly three eggs into six tablespoonfuls of sifted flour, and stir in half a pint of milk. Melt two ounces of butter in a pan, mix the batter with this, and stir till cooked. Remove it from the fire, and keep stirring till nearly cold. Then add a little salt

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