Alsatian Dumplings

• 1/2 cup butter
• 1 egg -- separated
• 1 egg yolk
• 3/4 cup flour
• 1/4 teaspoon salt
• Dash pepper
• Dash nutmeg

Cream butter until soft and beat in egg yolks; gradually stir in flour, seasoning and stiffly beaten egg whites. Shape in small balls 1 inch in diameter, drop into boiling salted water and simmer, covered, about 5 minutes; do not let dumplings boil. Put in hot tureen and pour hot soup over them; or cook dumplings in boiling hot vegetable broth.

• Yields: 18 dumplings
• Preparation Time: 30 minutes