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Classic
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page 318
6. Sweetbread Dumplings for Veal Fricassee or Veal Pie. 1/2 pound of fresh firm
kidney suet, and 2/3 pound of sweetbreads. Take out the skinny parts, slice and
then pound together until they cannot be distinguished. Then add salt, a little
pepper and 1 egg and pound again, then another egg. Then add, pounding
constantly, as much water as half of an egg shell will hold and as the mass
absorbs the water repeat several times. Form the dumplings into balls the size
of a walnut cook in the broth and put them into the fricassee.
7. Soup Dumplings of left-over roast or boiled Heat. Proceed with these
dumplings the same as directed under No. 4, take out all of the sinews, chop as
finely as possible, stir the soaked bread on the fire until it is lightly
colored, put into a dish, add the ingredients mentioned, using some mace or
nutmeg or finely chopped parsley, roll into small dumplings and cook in the soup
for a few minutes.
8. Sponge Dumplings. Take the whites of 3 eggs and beat to a froth, stir the
yolks lightly through it with a spoon, add 3 teaspoonfuls of flour and a little
salt. The batter is put into the boiling soup, cooked for a few minutes, turned
with a skimmer, then put into a tureen; divide into small pieces with a knife.
9. Brain Dumplings. Take 2 calves' brains and boil in salted water for a few
moments, cool in cold water, take of skin and veins, and chop fine. Then mix
with a finely chopped eschalot, 1 spoonful of chopped parsley, some soaked and
pressed wheat bread, 3 eggs, salt and in mace to a firm batter, make small
dumplings and cook in salted water and serve with any kind of soup.
10. Green Dumplings (a Suabian Receipt). A handful of parsely, the same quantity
of spinach, half as much chervil and chives, chop all together and stew in
butter for a few moments. Then mix with 2 grated rolls, 2 eggs, salt and pepper,
form into little balls and let them come just to a boil in the finished soup, or
they will fall to pieces. These dumplings are very nice in the Spring.
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