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.)
Butter Dumplings.
Rating: 3.00 / 5.00 (8 Votes)
Total time: 45 min