Butter Dumplings.

Stir 5 dkg of butter to a foam, add 1 egg yolk, a little salt, mace and quite fine flour, then the beaten egg white of one egg white, so that a fairly stiff dough is formed, which you spread on a flat plate and let rest for 1 hour. Using a small teaspoon, cut out small, elongated dumplings, drop them into lightly salted boiling water and boil until they float to the top. Now remove the dumplings with a slotted spoon and add them to the clear beef broth intended for this purpose. (Do not make more.)

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