Page:Meier - The Art of German Cooking and Baking.djvu/14

 constantly until the mass loosens from the pot. Take from the stove, stir into it the yolk of egg. Beat the white of the egg to a froth and add to the mass. When it is cool make small dumplings, or you may also cut into sponges with teaspoon. Let the bouillon boil 5 minutes with the dumplings. Some chopped parsley in the soup is very good.


 * 2 tbsps. of butter

6 tbsps. of flour

2 tbsps. of milk

¼ tsp. of salt

½ tsp. finely chopped parsley

1 pinch of nutmeg

2 eggs

Preparation: The butter is beaten to a cream, add yolks of 3 eggs, salt, parsley, nutmeg, flour and milk.

The whites of 2 eggs are beaten to a froth and stirred in. When the bouillon boils cut out small sponges with teaspoon and boil 5 minutes.

If the dumplings are too soft, add some more flour. The soup must be served at once.


 * ¾ pt. milk

2–3 eggs

3 tbsps. of flour

½ tsp. of salt

1 pinch of nutmeg

1 tsp. of finely chopped parsley

Preparation: The milk, eggs, flour, salt and nutmeg are well mixed.

When the bouillon boils the mass is slowly poured into it and boiled 5 minutes. The soup must be stirred constantly while boiling, lest it should burn. When served the parsley is added.


 * ⅛ lb. beef marrow, 2 rolls

⅛ lb. butter, (scant)

1 pinch of salt

1 pinch of white pepper

Preparation: The rolls are cut into equal strips and baked light brown in the butter. They are then placed on a platter. Soak the marrow in water, cut into layers and place on the hot bread. Sprinkle with salt and pepper and place the pan or platter into a hot oven. Leave it in the oven until the marrow is transparent and serve with the bouillon.