Page:Meier - The Art of German Cooking and Baking.djvu/13




 * ¼ lb. of chopped calf's liver

1 tsp. butter

A little grated onion

1 tsp. finely chopped parsley

5 tbsps. grated rolls

2 eggs

1 tsp. salt, (scant)

1 pinch nutmeg

Preparation: The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil ¾ hour.

The soup should be served at once.


 * ¼ lb. of finely chopped veal or poultry

2 eggs

¼ pt. grated rolls

1 tsp. of butter

½ tsp. finely chopped parsley

1 tsp. salt

1 pinch nutmeg

Preparation: The butter is stirred, then meat, yolk of eggs, parsley, salt, nutmeg added and well mixed. The whites of eggs beaten to a froth and added to the mass. Small dumplings are formed and when bouillon boils, let the dumplings boil in it 10 minutes. A little parsley may be put into the soup, which must be served at once.


 * 3 eggs

¼ tsp. of salt

½ pt. milk or bouillon

Preparation: Eggs and milk or bouillon are well stirred or beaten, salt is added and the mass boiled in double-boiler for 20 minutes. If you have no double-boiler put your soup into a small pot and place this into a larger one with boiling water.

The bouillon is put into the souptureen and the dumplings are cut with a teaspoon and put into the bouillon. A little finely chopped parsley is added.


 * ½ pt. milk

4 tbsps. fine farina

1 egg

1 tsp. of butter

¼ tsp. of salt

1 pinch of nutmeg

Preparation: The milk is brought to a boil, stir in the farina and butter and salt, then boil 3 or 3 minutes, stirring