Quantity for 6 Persons.
- 2 tbsps. of butter
- 6 tbsps. of flour
- 2 tbsps. of milk
- ¼ tsp. of salt
- ½ tsp. finely chopped parsley
- 1 pinch of nutmeg
- 2 eggs
Preparation: The butter is beaten to a cream, add yolks of 2 eggs, salt, parsley, nutmeg, flour and milk.
The whites of 2 eggs are beaten to a froth and stirred in. When the bouillon boils cut out small sponges with teaspoon and boil 5 minutes.
If the dumplings are too soft, add some more flour. The soup must be served at once.
No. 14—CURDLE SOUP.
Quantity for 6 Persons.
- ¾ pt. milk
- 2–3 eggs
- 3 tbsps. of flour
- ½ tsp. of salt
- 1 pinch of nutmeg
- 1 tsp. of finely chopped parsley
Preparation: The milk, eggs, flour, salt and nutmeg are well mixed.
When the bouillon boils the mass is slowly poured into it and boiled 5 minutes. The soup must be stirred constantly while boiling, lest it should burn. When served the parsley is added.