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Classic
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page 317
because this makes them solid, but instead cook them in bouillon or saited
water. All dumplings must be served immediately.
2. Dumplings for Crab or Eel Soup. Stir 2-3 tablespoonfuls of crabbutter until
soft, add the yolks of 2 eggs, 1 saucerful of finely chopped fish, or crabmeat
taken out of the shell, the same quantity of soaked and pressed bread, mace,
salt and the beaten whites of the eggs, stir all well together, form into small
round dumpling's, and boil in the soup for 5 minutes. When serving, the crab
tails are laid into the tureen, as they must not cook.
3. Fish Dumplings. Take 3 ounces of butter and simmer with 1 finely chopped
eschalot, then add to it while on the stove 3 ounces of grated bread, 2
tablespoonfuls of cream, the yolks of 3 and 1 whole egg, stir well together and
then pour into another pan to cool. In the meantime take 1/2 pound of raw fish,
cleaned and boned and freed from skin, and 2 heaping tablespoonfuls of marrow or
fresh bacon with salt, chopped fine and rubbed in a mortar. Mace, white pepper
and finely chopped parsley are then stirred with the mass and put into a flat
pan. The dumplings are formed with a teaspoon, put into the bouillon and cooked
for 5 minutes.
4. Dumplings for Brown Soups. 1/2 pound of lean pork and 1/4 pound of veal
without sinews are chopped finely together; stir 2 ounces of butter to a cream,
add the yolks of 2 eggs, 2 ounces of soaked wheat bread, salt, lemon peel and
mace, then the chopped meat and at last the whites of the eggs. Make into small
dumplings and cook in the broth until done. They can also be rolled in cracker
crumbs and lightly browned in butter.
5. Beef Dumplings. Take 1/2 pound of beefsteak chopped finely, removing all the
sinews, add 2 ounces of butter stirred to a cream, the yolks of 2 eggs, 2 ounces
of wheat bread, nutmeg, salt and at last the beaten whites of the eggs. The
batter should be soft but must be well bound. Form with a spoon and cook in the
soup for 5 minutes.
Instead of the beef, veal may be used; in this case add a little parsley.
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