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

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