brotknoedel (bread dumplings)

Categories
Bread
German
Yield
4 servings
MeasureIngredient
Kaiser rolls, cut into thin sliced
  Breadcrumbs as required
Eggs
Very small bunch [a few stems] parsley, finely chopped
⅛ litre Milk (1/2 cup plus 1/2 Tbsp)
30 grams Butter (2 Tbsp)

pepper and salt to taste marjoram (optional in some areas) Soak the rolls in lukewarm milk for ½ 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: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)

Posted by: Karin Brewer, Cooking Echo, 9/92

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