Brotknoedel (bread Dumplings) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Kaiser rolls, cut into thin sliced
Breadcrumbs as required,
2: Eggs,
1: Very small bunch [a few stems] parsley, finely chopped
1/8 liter: Milk, 1/2 cup plus 1/2 Tbsp
30 gram: Butter, 2 Tbsp
Directions:
pepper and salt to taste marjoram (optional in some areas)
Soak the rolls in lukewarm milk for 1/2 hour. Add the remainder of
the ingredients and mix well. If mixture is too wet, add some
breadcrumbs. Shape into dumplings. Carefully put dumplings into
barely salted, simmering water and cook for 25 minutes. Serve as
accompaniment to sauces, mushrooms, or in soups.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
Soak the rolls in lukewarm milk for 1/2 hour. Add the remainder of
the ingredients and mix well. If mixture is too wet, add some
breadcrumbs. Shape into dumplings. Carefully put dumplings into
barely salted, simmering water and cook for 25 minutes. Serve as
accompaniment to sauces, mushrooms, or in soups.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp