Rice-flour Dumplings

Ingredients

• V, cup milk
• 1 ounce butter
• 2 ounces of rice flour
• the yolks of 2 eggs
• 1 tablespoonful sugar

Method

1. 1

   Boil milk and butter, add rice flour to form a paste.

2. 2

   Cool, then mix in yolks and sugar, and fold in beaten whites.

3. 3

   Drop portions into soup and boil for 6 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 56. The excerpt below is the record exactly as published.

1 tablespoonf ul farina, 1 teaspoonf ul fine-chopped parsley ; season with salt, Y4 teaspoonful white pepper, and last the whites beaten to a stiff froth. Form this preparation into small balls the size of a pigeon's egg, give them an oblong shape ; roll in flour and boil in boiling salted water 8 minutes. Remove carefully, lay them in the soup, and serve. Panada of Pate aux Glioux.— Boil y^ pint milk or water with Vt tablespoonf ul butter ; add Vt pi^^ flour, stir and cook to a smooth paste that loosens itself from side and bottom of saucepan ; put the paste on a plate, cover with buttered paper, and set aside till wanted. (This makes 11 ounces.) Chicken Qnenelle Forcemeat. — Put the white meat from the breast of 1 chicken twice through a machine, and weigh it — there should be Ys pound of meat ; add Vt pound of panada and 4 ounces butter; pound these ingredients well together; add the yolks of 2 eggs and 2 whole eggs ; season with 1 teaspoonful salt, Vt teaspoonful nutmeg, a pinch of Cayenne pepper. When all is well blended together, rub the forcemeat through a sieve ; make a trial ; pat a teaspoonful of the forcemeat in boiling water and poach 5 minutes ; if it should be too firm, add a little whipped cream or bechamel sauce ; if not firm enough, more panada and 1 yolk can be added. Oame and Veal Quenelle Forcemeat may be prepared in same manner. Chicken Quenelles. — Take 2 teaspoons ; put 1 into a bowl of hot water ; take the other in the left hand, and fill it with the force- meat ; smooth the top with a small knife dipped in warm water ; take the spoon from the bowl in the right hand, and slide the hot 82 SMALL DUMPLINGS FOR PEUIT AND WINB SOUPS. spoon underneath the forcemeat : slip it onto the bottom of a bnttered soutee pan ; when all have been formed, cover and set the pan aside ; 10 minntes before serving, put a funnel in center of the pan ; pour enough boiling water through the funnel into the pan to cover the quenelles ; add 1 teaspoonf ul salt ; place the pan over the fire ; when it begins to boil, draw to side of the stove, and poach 5 minutes ; remove the quenelles with a skimmer and lay them a few minutes on a napkin to drain ; then add them either to soups, ragouts, or sal- pioons. Veal or Game Quenelles may be prepared in same manner. Zwieback Dampling8. — Stir 2 ounces butter to a cream; add the yolks of 2 eggs, 2 cupfuls rolled zwieback crumbs, 2 tablespoon- f Ills milk, 1 teaspoonf ul sugar ; let this stand 1 hour ; then add the 2 beaten whites ; cut with a teaspoon small portions from this mix- ture and boil them 6 minutes in wine or fruit soup. If these dump- lings are to be boiled in meat soups, leave out the sugar. Bice-flour Dumplings. — Set a saucepan with V, cup milk and 1 ounce butter over the fire ; as soon as it boils add 2 ounces of rioe flour, stir until it forms into a smooth paste and loosens itself from the bottom of saucepan ; then remove, turn the paste into a bowl ; when nearly cold add by degrees the yolks of 2 eggs

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