Break bread into small pieces; place in
Whisk together egg and milk.
Toss in bread cubes.
Add salt and pepper to taste.
Gradually stir in just enough flour to make mixture stick together.
Form into 2 balls.
Gently drop into boiling water and simmer until dumpling comes to the top of the water.
Remove with a slotted spoon.
Drain and serve hot.
Makes 2 medium dumplings.
Slice the bread into 1/4 inch thickness.<
Cut bread into very fine slices; pour boiling milk over them. Soak 1 hour.
Fry bacon and onion together; leave to cool.
Stir into the bread and milk; add cornstarch.
Knead mixture until it forms a smooth, compact ball.
Cool, then stir in eggs one at a time.
Add parsley; stir in baking powder and season with salt.
ften.
Serve with dumplings or bread.
Dumplings:
Mix together beaten
b>dumplings are to be added, prepare as in the following recipe.
atter until tender.
Cut bread into 1/2 inch cubes
Break eggs in a bowl.
Pour bread crumbs on a
plate and Parmesan cheese on a separate plate.
Put butter in frying pan on medium heat.
(Lots of butter.)
Soak cutlets in eggs and cover with bread crumbs and Parmesan cheese.
Do this 2 to 3 times until it has a good coating.
Fry in butter on low to medium heat until meat is done.
Soak the bread in the milk until soft.
Place the bread cubes into a large bowl.
Bread Pudding Directions.
In medium
Chop stale bread rolls in smallish cubes.
Dice and fry bread in butter until crisp.
Remove and place on paper towel.
In large bowl, mix flour and salt.
Mix egg and milk and stir into flour mixture.
Form into dumplings around bread cubes, using 3 to 4 cubes per dumpling.
Drop into boiling water, taking care that dumplings do not stick.
Cover and boil gently 15 to 20 minutes or until done.
Makes 4 servings.
add the cubed bread.
Form into 2 dumplings.
Boil in
aute pan or skillet; toast bread cubes until golden.
Remove
Mix egg and milk.
Add flour, baking powder, salt, and cubed bread which may be toasted.
Make 1 oblong dumpling about 8 inches.
Let rise for 1 hour under a covered dish.
Put in boiling water.
Boil 10 minutes in a covered pan.
Turn over; boil another 10 minutes, or a little less.
Remove from water.
Cut with a string or knife.
Simmer chicken, onion, carrot, celery and salt in enough water to cover, about 2 hours.
Remove chicken and when cool, remove skin and bones; dice meat.
Strain stock and, if necessary, add enough water to make 1 quart.
Melt butter in saucepan.
Stir in flour mixed with paprika.
Add chicken stock gradually, stirring constantly; cook for 2 minutes.
Add cream, pepper and adjust seasoning to taste.
Spoon Dumplings on top of gently bubbling chicken mixture and cover.
Cook 15 minutes without lifting lid. Serve at once.
Mix together in a large bowl everything except the bread and water for boiling dumplings. Hand beat for 5 minutes. (Yes, you will get tired!)
Cut the bread in fine cubes and place in a mixing bowl.
Saute the onion in the butter until tender. Mix with the bread.
Add the flour and the speck.
In a separate bowl blend the eggs, milk, parsley, salt and pepper; add to the bread, mixing well.
Let the mixture rest for 15 minutes. The mixture shouldn't be too wet; add flour as needed.
Form about 8 round dumplings.
Bring a pot of water to a gentle boil, add the canederli, and cook for 15-20 minutes with the cover askew.
Heat a griddle or skillet over medium heat.
To make the batter, put flour into a wide flat bowl.
Mix while adding milk to avoid lumps.
Mix in eggs and whisk or mix with a fork to combine.
Dip pieces of bread into egg mixture and let it soak in, flipping over to coat.
Place soaked bread onto griddle/skillet and sprinkle with cinnamon.
Cook until nicely browned, then flip over to brown the other side.
Serve with your favorite maple syrup and turkey sausage for a delicious special occasion breakfast!